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Swamp Soup




  1. Place lentils, broth, carrot, garlic, onion, thyme and bay leaf in a medium Dutch oven or large saucepan. Bring to a boil over medium-high heat, reduce to a simmer and cook until lentils are tender, about 45 minutes.
  2. For a chunkier soup, add leek at this point. Simmer for 20 minutes, then stir in Swiss chard and simmer 20 minutes more.
  3. Meanwhile, spray a medium nonstick skillet with canola oil and heat oil on medium-high heat. Add apple and sauté until golden on all sides, about 3 to 4 minutes.
  4. When lentils are tender, stir in apple and remove bay leaf.
  5. Season to taste with salt and pepper.
  6. Serve as is for a soup with texture.
  7. For a creamy soup, puree half in a blender and combine with remaining soup.
  8. Serve garnished with crushed pretzels, if desired.

Makes 4 servings

Per serving: 238 calories, 0 g. total fat, 42 g. carbohydrate, 15 g. protein, 10 g. dietary fiber, 747 mg. sodium


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