Provided by Marlenew
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, garlic, rosemary and salt and pepper to taste, and saute for 5 minutes. Stir in the lentils and add the broth. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, until the lentils are tender. Stir in chard leaves, and cook until they wilt. Add the lemon zest and juice, and season well with salt and black pepper. Serve hot.
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