Today, I am sharing a great winter recipe I created for Fierce Forward. The perfect combination of warmth and comfort in a bowl. Check out my recipe feature and the amazing work Ashley Johns is doing over at Fierce Forward!
3 stalks of celery
1 large onion
2 Yukon gold potatoes
1 bunch of Swiss chard
1 carton of vegetable stock
1 cup of water
1 can of low sodium lentils
1 cup of small pasta shells or pastina
Teaspoon of black pepper
2 bay leaves
1. Chop onion, carrot and celery. Heat olive oil in large pot and sautee for five minutes.
2. Add lentils, pepper, thyme and combine well. Add vegetable stock, water and bring to a boil. Add your potatoes, cover partially and simmer.
3. Once potatoes are tender add pasta and Swiss chard. Cook until pasta is cooked and chard has wilted.
4. Cook time – 40 mins. Serve with crusty bread and enjoy!