Powerful lean-protein beans and legumes contain anti-inflammatory antioxidants called flavanoids. Kombu, a sea vegetable, contributes valuable minerals like magnesium.
1 tablespoon olive oil
2 leeks, washed well and sliced
2 bulbs green garlic, minced
1 stalk celery, chopped
4 cups broth of choice
2 cups water
2 bay leaves
2 cups red lentils, washed
1 small strip kombu (optional)
1 tablespoon lemon zest
juice of 1 lemon
1 bunch chard, stems removed, leaves chopped
½ minced cup fresh parsley or cilantro
lemon wedges for garnish
1. Heat oil in large soup pot over medium-low heat. Add the leeks, garlic, celery and cook for 5 minutes, or until leeks are clear. Add broth, water, bay leaves, lentils, kombu (if using), and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are tender.
2. Add lemon zest, juice, and chard; cook for 10 minutes, or until chard is tender and wilted.
3. Before serving, remove kombu and bay leaves, stir in cilantro or parsley, and season to taste with sea salt and pepper. Serve garnished with lemon wedges.