This recipe is modified from a Good Housekeeping recipe to have lower sodium.

Ingredients

1	tablespoon olive oil
4	small carrots, peeled and 1/4 inch sliced
1	small onion, chopped
1	garlic clove - minced
14 1/2	ounces Diced Tomatoes, No Salt Added
14	ounces vegetable broth, no salt added
3/4	cup dry lentils
1/2	teaspoon Sea Salt
1/2	teaspoon pepper, black -coarsely ground
1/4	teaspoon dried marjoram
6	cups water
1	pound swiss chard
3	oz Whole Wheat Penne
2	tablespoons basil, dried

Directions

1. Cook carrots, onion and garlic over medium heat in a 5 quart pan with the olive oil. Cook until golden.
   
   
2. Add the tomatoes through to the water.
   
   
3. Heat to boiling.
   
   
4. Reduce to low and simmer for 20 minutes - until lentils are almost done.
   
   
5. Bring heat up to medium-high, and stir in swiss chard and the penne. Boil, then reduce to medium and cook until pasta is done (10 minutes or so).
   
   
6. Add basil before serving.
   
   

Categories

Beans, Soup, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in iron High in manganese High in magnesium High in potassium Very high in vitamin A Very high in vitamin C