Chef Diana's Lentil Chard Soup

This delicious soup is healthy and full of color. Serve it as part of a meal or enjoy it as the main course.

1 lb dry lentils
3 medium carrots, sliced
3 medium red potatoes, cubed
2 leeks, cleaned and diced (use white portion only as green portion can be bitter)
4 stalks celery, chopped
1 bunch Swiss chard leaves chopped and separated
Parsley
1 14oz can diced tomatoes
4 cups vegetable or chicken broth
Herbs and seasoning to taste

Directions:

Sauté all vegetables, except Swill chard, over medium heat, uncovered, until slightly crisp (approx. 10 minutes).

Rinse lentils and add to stock pot. Add tomatoes and broth. Add 1 cup chopped parsley and any additional herbs (dill, oregano, basil). Season to taste.

Cover and bring to slow boil then reduce to medium simmer. Add additional water (approx. 2 cups) during the cooking process and cook for approx. 45 minutes.

During the last 15 minutes add the chopped Swiss chard leaves and ½ cup parsley. Continue cooking covered over low heat.

Top with your favorite grated cheese and serve.