Lentil- Vegetable Soup

• 7 -8 cups sodium-free vegetable stock
• 1 cup red lentil
• 4 -5 cups swiss chard, washed and chopped
• 2 medium potatoes, cubed (peel if desired)
• 1 stalk celery
• 1 large carrot, chopped
• 1 medium onion, chopped
• 3 -4 garlic cloves, minced
• 2 cups mushrooms, sliced
• 156 ml no-added-salt tomato paste (1 small can)
• 2 12 teaspoons dried basil
• 1 teaspoon dried thyme
• 12 teaspoon salt (optional)
• 14-12 teaspoon black pepper
• 3 -4 tablespoons fresh lemon juice

1. Put all ingredients EXCEPT lemon juice in a large pot; stir well so the lentils don't stick to the bottom and burn.
2. Bring to a boil.
3. Reduce heat to a simmer and let cook, covered, 45 minutes.
4. Stir in lemon juice and serve with bread; or,.
5. For a thick and warming stew, stir a few spoonfuls of a leftover cooked grain into each bowl before serving: wild rice, brown rice and millet are all good options.
6. Enjoy!

vegetable stock, red lentil, swiss chard, potatoes, celery, carrot, onion, garlic, mushrooms, tomato paste, basil, thyme, salt, black pepper

Taken from www.food.com/recipe/lentil-vegetable-soup-195248 (may not work)