From Kingston Hotel Café Cookbook
- 2 T. minced garlic
- 2 C. diced onions
- 2 C. brown lentils
- ¼ C. olive oil
- 4 bay leaves
- 7 C. water of vegetable stock
- 4 C. thinly sliced Swiss chard
- 1 T. fresh thyme
- Zest of 1 lemon
- ¼ C. freshly squeezed lemon juice
- 2 ½ t. salt
- 3 t. honey
- ¾ C. yogurt
Sauté the onion, garlic and lentils in the olive oil for 3 minutes. Add bay leaves and water; bring to boil; simmer for 40 minutes. Add Swiss chard, thyme, lemon zest, ½ C. lemon juice, salt, and 2 t. honey. Cook for 10 minutes.
Dissolve 1 t. honey in ¼ C. lemon juice. Stir into yogurt. Serve soup with a dollop of yogurt mixture.