1 tablespoon Canola oil
1 medium onion, finely chopped
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
14.5 oz. can diced tomatoes, and the juice
2 bunches Swiss chard, stalks removed
Juice of 1/2 lemon
Hot bread for serving
In a large sauce pan, heat oil over medium high heat. Add onion and cook. Stir often. Cook until softened and slightly browned. Add tomato paste, oregano, and thyme. Stir to combine.
Add lentils and five cups of water, and add tomatoes with the juice. Bring to a boil and simmer partially covered for at least 20 minutes. Add chard and cook. Season with salt and pepper. Cook until the lentils and chard are tender. Stir in lemon juice at the end. Ladle into soup bowls and drizzle with a dash of good olive oil. Serve with hot bread.
Recipe courtesy of Jane Cline Kabler.