Lemony Lentil and Greens Soup

Name: Lemony Lentil and Greens Soup
Ingredients: 1 cup brown lentils, rinsed; 1 tablespoon extra virgin olive oil; 2 shallots, diced (approx. 1 cup); 1 bunch leafy greens such as swiss chard, chopped; 4 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base); 1 cup water; juice of 2 lemons; 1/4 teaspoon crushed red pepper (optional)

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Servings: 4

Author : Kristie Eegs

Ingredients

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1 cup brown lentils, rinsed1 tablespoon extra virgin olive oil2 shallots, diced (approx. 1 cup)1 bunch leafy greens such as swiss chard, chopped4 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)1 cup waterjuice of 2 lemons1/4 teaspoon crushed red pepper (optional)

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Instructions

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Start by warming the olive oil in a large pot over medium heat. Add the shallot, sprinkle with a pinch of sea salt and cook for 3-4 minutes.Next, add the chopped greens and crushed red pepper (if using) then stir together. Cook for another 2-3 minutes, until the greens are slightly soft. Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender, then turn heat to low.Squeeze the juice of two lemons into the pot and stir together. Ladle into separate bowls, serve warm and enjoy!