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1. Add chicken broth or stock to stockpot. Stir in water, ½ cup chopped onion, bay leaf, parsley and thyme.
2. Bring to a gentle boil over medium high heat. Reduce heat to low and simmer 90 minutes.
3. Strain and reserve 4 cups stock to make lentil soup. Refrigerate or freeze remaining stock.
4. Add reserved stock to stockpot and stir in 4 cups.
5. Stir in rinsed and drained brown lentils.
6. Bring to gentle boil over medium high heat.
7. Cover stockpot.
8. Reduce heat to low and simmer 60 minutes.
9. Add olive oil to non-stick skillet. Heat over medium heat until olive oil is hot.
10. Stir in onion and cook about 2 minutes or until tender. Stir continuously.
11. Stir in garlic, and sauté additional minute.
12. Stir in Swiss chard. Cook until wilted.
13. Transfer sautéed vegetables to stockpot with lentils.
14. Stir in cilantro and
15. Stir in chopped fresh cilantro and fresh lemon juice.
16. Season with salt and pepper, to taste.
17. Serve with lemon wedges. |
