Lentil Soup With Chard

Ingredients

1 34 cups brown lentils, dried
2 quarts water
1 cup carrot, diced
1 34 teaspoons sea salt
1 dash thyme, dried
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups onions, chopped
1 teaspoon cumin, ground
6 cups torn swiss chard
1 tablespoon lemon juice, fresh
12 teaspoon black pepper, ground, fresh
6 tablespoons plain whole yogurt

Directions

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.
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.