Procedure:
- In a large pot, sauté onions in the olive oil at a medium-high temperature. When onions are translucent, add celery and carrot and sauté for a few minutes more.
- Add water, lentils and 1 tsp. salt and bring to a boil. Reduce heat and continue cooking, covered, for 30-40 minutes, stirring occasionally.
- Add the Swiss chard and parsley and continue cooking for another 5 minutes.
- Remove from heat and add lemon juice. Add pepper and/or cayenne to taste and serve.
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