By Peggy O’Mara
2 to 3 cups of brown lentils
2 quarts water
3 to 4 large red potatoes, peeled and chopped finely
4 to 6 carrots, peeled and chopped finely
1 yellow onion, peeled and chopped finely
a bunch of red Swiss chard
powdered vegetable seasoning
salt and pepper
Soak 2 to 3 cups of brown lentils in 2 quarts of water for three hours.
Cook lentils at a simmer.
As they cook, add:
Simmer all for 1 hour or until lentils and vegetables are soft
Towards the end, add red Swiss chard
Flavor soup broth with powdered vegetable seasoning (or other flavor of your choice), soy sauce, salt and pepper.
Serve when chard has cooked down and flavor is correct.
Optional additions include a can of tomatoes or tomato sauce.
For a spicy flavor, add powdered curry powder to taste.
Garnish soup with homemade garlic croutons. Sauté small squares of bread in a mixture of butter, pressed garlic and salt. Sauté until brown and crispy. Add several croutons to your soup after serving.