Lentil Soup With Chard

• 1 3/4 cups dried brown lentils
• 2 quarts water
• 1 cup diced carrot
• 1 3/4 teaspoons sea salt
• Dash of dried thyme
• 2 garlic cloves, crushed
• 2 parsley sprigs
• 2 bay leaves
• 2 tablespoons butter
• 3 cups chopped onion
• 1 teaspoon ground cumin
• 6 cups torn Swiss chard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons plain whole yogurt

1. Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; saute 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

brown lentils, water, carrot, salt, thyme, garlic, parsley sprigs, bay leaves, butter, onion, ground cumin, torn swiss chard, lemon juice, freshly ground black pepper, whole yogurt

Taken from www.myrecipes.com/recipe/lentil-soup-with-chard (may not work)