Diane Kochilas' Lentil Soup With Chard Or Spinach

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Coarsely-chopped onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
2 cups	474ml	Large lentils - rinsed, drained
1 cup	237ml	Chopped peeled tomatoes - with juice
1 lb	454g / 16oz	Fresh chard or spinach - trimmed, and
		Finely chopped
6 cups	1422ml	Water - (to 8 cups)
		Salt - to taste
		Freshly ground black pepper - to taste
1/4 cup	59ml	Sherry vinegar

Recipe Instructions

In large pot, heat 1/4 cup olive oil. Cook onions, stirring frequently, for 6 to 8 minutes, or until wilted. Add garlic. Stir for 30 seconds. Add lentils. Toss to coat. Pour in tomatoes. Stir in chard or spinach. Add 6 cups water. Cover.

Bring to a boil over medium-high heat. Reduce heat. Simmer, covered, for 50 minutes to 1 hour, or until lentils are very tender. (Note: Add additional water during cooking to thin soup to desired consistency.)

Adjust seasoning with salt and pepper. Five minutes before removing soup from heat, add vinegar. Just before serving, stir in remaining olive oil. Serve hot.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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