Soup on a Summer Day.

It has been raining on and off all week. The perfect weather for trying out some new recipes. Usually I don't like to go anywhere near a stove/oven after April but drizzly weather has put me in the mood to cook. The butternut squash risotto might look great but the real winner here is the lentil soup with potatoes and chard. So yummy, filling and healthy this dish is being added into my cookbook.

Erin on the other hand is happy with her pb&j.

Lentil Soup with Potatoes and Chard

2 tablespoons olive oil

1 medium yellow onion, chopped

1 small carrot, chopped

1/3 cup minced celery

2 cloves garlic, minced

2 medium all-purpose potatoes, peeled and diced

1 1/2 cups dried brown lentils, rinsed and picked over

6 cups vegetable stock or water

1/4 cup minced fresh parsley leaves

2 bay leaves

1/8 teaspoon freshly ground black pepper

Leaves from 1 small bunch Swiss chard (about 6 cups)

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, cover and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes, lentils, stock, parsley, bay leaves, salt, and pepper and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally , until the lentils are tender, 30 to 40 minutes. Add more water if the soup becomes too thick. Remove and discard the bay leaves.

2. Meanwhile, in a large pot of boiling salted water cook the chard until tender, about 5 minutes. Drain, rinse under cold water to cool and coarsely chop.

3. Stir the chard into the soup and simmer for 5 minutes longer. Adjust the seasonings and serve.

Yes, I know its still Spring but Summer vacation is Summer vacation to me.