Ingredients
1 bunch swiss chard, stems chopped, leaves sliced
1 onion, chopped
1 carrot, chopped
2 tablespoons olive oil
1 clove garlic, chopped
Juice and zest of ½ lemon
1 cup white wine
4 cups chicken or vegetable broth
6 tomatoes, chopped or 28 ounce can chopped tomatoes with juices
1 cup black lentils, rinsed
1/2 cup of fresh basil, sliced
Salt and pepper
Preparation
Saute chard stems, onion, and carrot in olive oil until soft, about 10 minutes. Add chopped garlic and chard leaves then cook for three minutes. Add lemon juice and zest, wine, broth, and tomatoes and bring to a boil. Stir in lentils and return to a boil. Cover and cook for 40 minutes over medium heat. Add basil and season to taste with salt and pepper.
