Serves: 4
Total Calories: 263

5 cups water
1 1/2 cups brown lentils rinsed and drained
1 (3-inch) piece wakame
1 tablespoon dried nettles (optional)
2 1/2 cups coarsely chopped Italian plum tomatoes
2 tablespoons extra virgin olive oil
1 cup coarsely chopped onion
5 cloves garlic thickly sliced
1 cup coarsely chopped green bell pepper (or any other color)
4 cups coarsely chopped swiss chard
1/2 cup red wine
1 tablespoon coarsely chopped fresh oregano or 1 teaspoon dried
1 tablespoon coarsely chopped fresh basil or 1 teaspoon dried
1 teaspoon sea salt or to taste
pinch black pepper or to taste

1. Bring the water, lentils, wakame, and nettles (if using) to boil in a 4-quart stockpot. Reduce the heat to mediumlow and simmer covered for 15 to 20 minutes, or until the lentils are tender. Add the tomatoes, cover, and continue to cook for 10 minutes.

2. While the lentils simmer, heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté for 5 minutes or until onion begins to soften.

3. Add the bell pepper to the skillet, sauté for 1 to 2 minutes, then add the chard. Continue to cook another minute, or until the chard turns bright green and begins to wilt.

4. Transfer the sautéed vegetables to the soup pot along with the wine. Cover and continue to simmer 5 minutes. Add the oregano, basil, salt, and pepper. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls and serve.

For a Change . . .
• Use dandelion greens or fresh nettles instead of chard.
• Substitute a bay leaf for the wakame.
• Try white or peach wine instead of red.

Nutritional Facts:

Serves: 4
Total Calories: 263
Calories from Fat: 60

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Soups Mix and Match
More Soup Ideas
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Asparagus Soup with Fresh Fennel
Curried Potato Soup
First Things First
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Vegetable Soup with Quinoa and Cilantro
Spicy Tomato Quinoa Soup
Basmati Rice Soup with French Herbs
Multiple Mushroom and Barley Soup with Wine
About Bean Soups
"Souper" Time Savers
Curried Lentil Soup with Coconut Milk
Moroccan Lentil Soup with Saffron
Great Garnishes
Tomato Lentil Soup with Red Wine
Curried Split Pea Soup with Chard
Golden Split Pea Soup
Mexican Bean Soup with Tomatillos
Black Bean Soup with Sun Dried Tomatoes
Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers
Spicy North African Vegetable Soup with Chickpeas
Portabella Mushroom Soup
Garlicky Potato Soup with Fresh Nettles
Creamy Wild Leek and Potato Soup