Step 1

Heat large pot to medium-high and add olive oil. Once the olive oil begins to shimmer, add onions and fennel. Stir occasionally and cook until caramelized. Some of the onion and fennel may become slightly crispy, about 15 minutes.

Step 2

Add salt, pepper, cinnamon, cumin, cayenne, garlic, and rainbow chard stems and stir until fragrant, about 2 minutes.

Step 3

Stir in lentils and rice, evenly coating the pulses and grains in the aromatics and olive oil. Stir in butternut squash, deglaze with apple cider vinegar and add vegetable stock. Bring to a boil and then simmer with lid on on at low heat for about 40 minutes until the lentils, rice, and butternut are cooked.

Step 4

Once the soup is finished cooking, remove from heat, and stir in fresh lemon juice, rainbow chard leaves, and 1 cup of parsley. Garnish with ½ cup of parsley, radishes, and lemon slices and enjoy with a warm piece of toast.