Lemony Lentil and Greens Soup

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Chard

  Swiss, raw

  2 cup or 72g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  4 cup or 960g

• Water

  Plain, clean water

  1 cup or 237g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Rinse lentils in a strainer and set aside to drain. Mince shallots and rough chop chard.
2. Start by warming the olive oil in a large pot over medium heat. Add the shallot, sprinkle with a pinch of salt and cook for 3-4 minutes.
3. Next, add the chopped greens and crushed red pepper (if using) then stir together. Cook for another 2-3 minutes, until the greens are slightly soft. Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender, then turn heat to low.
4. Squeeze the juice of two lemons into the pot (careful of the seeds!) and stir together. Serve hot and enjoy!

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