"A hearty fall soup adapted from Fresh from the Vegetarian Slow Cooker's Lentil Soup with Ribbons of Kale...."
INGREDIENTS
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1 tbsp. olive oil
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1 large yellow onion, chopped
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1 celery stalk, sliced
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1 large carrot, sliced
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2 garlic cloves, minced
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1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced
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1 c. dried brown lentils, picked over and rinsed
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4 medium Yukon Gold potatoes, cut into 1-inch pieces
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6 c. vegetable broth
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1 tbsp. soy sauce or tamari
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salt and pepper to taste