1 cup lentils
1 cup orange dal lentils
1 tablespoon of good olive oil
32 0z of chicken or vegetable broth
2 cups of water
1 red onion
2 cloves of fresh garlic minced
4 carrots chopped
2 stalks celery chopped
2 tablespoons of balsamic vinegar.
1 teaspoon kosher salt (or to your liking)
1 teaspoon ground pepper or fine pepper
1 bay leave(remove after cooking)
Get creative, use your favorite spices to bump up the flavor
2 bunches of swiss or rainbow chard( strip the leaves from the stems and dice the stems) Set aside the leaves for later.
Add any other vegetables that you like.
In large pot add oil and all chopped veggies cook until the stems are soft and onions are clear on low heat. Add broth and water turn to low and let simmer for 45 minutes or until vegetables are tender. Add chopped chard leaves cook uncovered for 15 minutes or so until the card wilts down. Drizzle balsamic vinegar on top and you are ready to serve or freeze for future use.