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

• Vegetable Broth

  From bouillons. Low sodium

  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 the lentils in a strainer and set aside to drain. Mince the shallots and roughly chop the chard.
2. Warm the olive oil in a large pot over medium heat. Add the shallots, sprinkle with a pinch of salt, and cook for 3-4 minutes.
3. Add the chopped greens and crushed red pepper flakes, then stir together. Cook for another 2-3 minutes until the greens are slightly soft.
4. Add the lentils to the pot along with the vegetable stock and water. Turn the heat to medium-high and bring to a boil. Cook for 30 minutes, or until the lentils are tender, then reduce the heat to low.
5. Squeeze the juice of two lemons into the pot, being careful to avoid seeds, and stir together. Serve hot and enjoy!