1 bag of GOYA Lentils (16 ounce bag)
3 tablespoons of olive oil
2 medium carrots, chopped into 1/4 inch pieces
2 celery stalks, chopped into 1/4 inch pieces
1 large yellow onion, chopped into 1/4 inch pieces
3 cloves of garlic, sliced
8 cups of chicken broth
1 bay leaf
1 cinnamon stick
1 lemon (you will need the juice of one lemon and 1/2 teaspoon of lemon rind)
4 cups of roughly chopped swiss chard (or kale)
1/4 cup of cilantro, chopped
salt and pepper to taste
1. In a large dutch oven or pot, over medium heat, heat three tablespoons of olive oil, add the onion, carrots and celery, cook for 5-7 minutes or until the vegetables are soft and the onion is translucent.
2. Add the lentils, chicken broth, garlic, cinnamon stick, and bay leaf. Bring the mixture to a boil and then reduce heat to a simmer and cover. Cook for about 45 minutes to one hour or until the lentils are tender. Place 1 (full) cup of the lentil mixture into a food processor and process to a liquid. Add this liquid back into the soup.
3. Increase heat to medium and add the kale, cook for 5 minutes. Remove from heat, take out the cinnamon stick and bay leaf, stir in the lemon rind, lemon juice and cilantro. Stir and allow to rest for about 10 minutes. Add salt and pepper to taste.