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olive oil onion carrots garlic ground cumin dried lentils vegetable broth water canned diced tomatoes brown sugar cinnamon stick dry barley swiss chard salt and pepper
Heat the oil and add onion and carrots; cook until the vegetables begin to soften. Add the garlic and cumin. Stir in lentils, broth, tomatoes, brown sugar and cinnamon stick; bring the soup to a boil.
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Reduce the heat to maintain a simmer and add barley. Cover and cook until the barley is tender. Stir in the chard, cover, and cook until tender. Add the parsley and season to taste before serving.
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