(Williams-Sonoma, serves 4)- Becky Lehman, Thursday Food Tasting
2T extra virgin olive oil
1 large onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
2t ground cumin
pinch of cinnamon
½ lb. red or brown lentils: check for rocks and rinse
5c hot vegetable broth, chicken broth, or water
1 lb. Swiss chard: remove stems (reserve for another use) and chop leaves coarsely
2T fresh lemon juice
salt & freshly ground black pepper
Heat olive oil in a large, heavy saucepan. Add onion, carrot, & celery and sauté over medium heat until tender and slightly golden. Stir in cumin & cinnamon and continue sautéing for about 1 min. Add lentils & broth and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 20 min. Add chard and simmer until tender. Add lemon juice, salt, & pepper and serve.
