Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 large yellow onion (chopped)
  • 1 stalk celery (sliced)
  • 1 large carrot (sliced)
  • 2 cloves garlic (minced)
  • 1 large bunch Swiss chard (leaves torn into bite-sized pieces and stems sliced)
  • 1 cup dried brown lentils (picked over and rinsed)
  • 4 medium Yukon Gold potatoes (cut into 1-inch pieces)
  • 6 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • salt and pepper (to taste)

Instruction

  • Heat oil in a large skillet over medium heat.
  • Add onion, celery, carrot, garlic, and stems from Swiss chard.
  • Cover and cook until softened, about 8-10 minutes, stirring occasionally.
  • Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker.
  • Stir to combine, cover, and cook on low heat for 8 hours.
  • Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes.
  • Drain leaves well and stir into soup. Season with salt and pepper to taste.