Lentil Soup with Chard

It's October, and my palate is officially craving soups for fall! Tonight's post will probably be the first of many soup dishes in the weeks to come.

To start, combine 1 and 3/4 cups dried lentils, 2 quarts (8 cups) water, 1 cup diced carrot, 1/2 tsp. salt, a dash of dried thyme, 2 crushed garlic cloves, 2 parsley sprigs, and 2 bay leaves in a Dutch oven. Bring to a boil, then cover, reduce heat, and simmer for 45 minutes.

Note: although the original recipe called for brown lentils, I had a green at home, which are just fine are nearly interchangeable as a substitute.

Meanwhile, melt 2 tablespoons vegan butter (such as Earth Balance) in a large skillet over medium-high heat. Add 3 cups chopped onion and 1 teaspoon ground cumin; saute for 10 minutes - the onion should be browned by the end.

Stir the onion mixture into the lentil soup once the soup has finished simmering; discard the bay leaves and parsley sprigs. Stir in 6 cups torn Swiss chard, then simmer the soup, uncovered, for 10 minutes.

Remove from heat and stir in 1 tablespoon lemon juice and 1/2 tsp. black pepper.

Ladle 1 and 1/3 cups soup into each of 6 bowls. Top each serving with 1 tablespoon plain soy yogurt (such as Silk). Each serving of soup is 290 calories.

Cost:
carrot $0.77
Swiss chard $1.99