Tri-colored Lentil Soup (Vegetarian)

This vegetarian soup is more like a robust stew.  It is the kind of soup that you will want to pack up and put in the freezer for a rainy day. That is, once you’ve had your fill of it the first time around.

Serves 8

Ingredients
2 tablespoons olive oil
2 large cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 stalks celery, finely diced (about 1 cup)
2 carrots, peeled and finely diced (about 1 cup)
1 cup green lentils
1 cup red lentils
1 cup yellow or green split peas
1 bunch Swiss chard
Finely grated zest and juice of 1 lemon
12 cups water (approx)

Method

1. Heat the oil over medium heat in a large pot.
2. Add the garlic, onions, cumin, thyme, coriander and cayenne pepper. Cook until the onions begin to soften, about 5 minutes.
3. Add the celery and carrots and cook for 2 more minutes.
4. Add the lentils and 12 cups of water and simmer for 45 minutes.
5. Meanwhile, separate the chard stems from the leaves: stack the chard and slice along either side of the stems. Cut across the stems to make 3/8-inch wide slices. Add the stems to the soup and cook for 10 more minutes.
6. Stack the leaves and cut them in 1-inch ribbons. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves are wilted. Taste and add more seasoning if needed.