Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
Add oil to skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender.
Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
NUTRITION PER SERVING
CALORIES 283(17% from fat); FAT 5.2g (sat 2.8g,mono 1.4g,poly 0.5g); PROTEIN 18.2g; CHOLESTEROL 12mg; CALCIUM 95mg; SODIUM 810mg; FIBER 20g; IRON 6.2mg; CARBOHYDRATE 43.9g
Originally Submitted
5/12/2007
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