WADDINI BROUGHT IN FROM THE GARDEN TON'S OF SWISS CHARD. ENJOY DAN:

SWISS CHARD WITH BARLEY AND LENTIL SOUP by CHEF DAN:


Serves 20 ( FROM WASDDINI’S FARM-SWISS- CHARD)



INGREDIENTS:



2 tablespoons olive oil

5 onions, chopped

7 carrots, chopped

5 garlic cloves, minced

1 tablespoon cumin

8 quarts chicken broth

3 cups barley

3 cups lentils

1 (28oz) can tomatoes

1/2-cup lemon juice

16 cups coarsely chopped Waddini’s Swiss Chard, about 2 large bunches

1 tablespoon dried basil

1 tablespoon dried thyme



DIRECTIONS:



1. In a dry skillet over medium-heat toast the barley 1 cup at a time, until nicely browned. Set aside.

2. Add oil over medium-high heat and add onions and carrots; sauté until onion are golden brown, about 8-10 minutes.

3. Add garlic and stir 1 minutes.

4. Mix in cumin and stir 30 seconds.

5. In a stock pot add broth, barley; bring to a boil.

6. Reduce heat; partially cover and simmer 30-40 minutes.

7. Stir in tomatoes, basil, thyme, lemon juice and lentils; cover and simmer until barley and lentils are tender, about 30-40 minutes.

8. Add chard to soup; cover and simmer until chard is tender, about 5 minutes.

9. Season with salt and pepper.

ENJOY DAN: