Anne Marie’s Rainbow Chard & Lentil Soup

Generous splash of olive oil
1 teaspoon dried thyme
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup of lentils
Can of chopped tomatoes
Freshly ground black pepper
Juice of 1/2 lime
Approx 3 handfuls of chard

Gently cook the onions in olive oil, add tomato paste and herbs
Add lentils to sauce pan with about 5 cups of water
Simmer for about 20 minutes
Cut the stalks away from the leaves and add stalks to saucepan. Cook stalks until soft and add black pepper and chard leaves. Let the soup simmer until lentils are fully cooked.
Finally serve with a generous squeeze of lime juice and a dash of olive oil – delicious ♥
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