Vegetable Lentil Soup with Swiss Chard

Tonight I made Lentil soup. A recipe I adapted from Williams Sonoma book called, "Eat Well". A good friend of mine gave me the book for my 50th birthday and it is filled with wonderful recipes.

Pick over the lentils and remove any stones or discolored lentils, rinse and drain.
Heat Oil in a large pot over medium-high heat. Add onion and cook for 5 minute, stirring continually, until soft.
Add garlic, carrot, and bell pepper and cook for 3 minutes more.

Stir in the broth, tomatoes, paprika, cumin, salt and pepper.
Bring to a boil. Reduce heat to a simmer, cook until lentils are very tender, 15 to 20 minutes. Coarsely chop swiss chard and stir into soup. Cook about 2 minutes more. Stir in the apple cider vinegar.
Garnish with nutritional flakes for some added B12 or if you prefer grated cheese.

Red Lentils 2 cups
Olive oil, 2 Tbsp
Medium onion, 1 diced
Garlic, 2 cloves, minced
Carrots, 2 large sliced into rings
Red Bell Pepper, 1 cored and diced
Vegetable Broth, 6 cups
Diced tomatoes, 1 can
Paprika, 1 tsp
Cumin, 1 tsp
Salt and freshly ground pepper
Swiss Chard, 1 bunch
Apple Cider Vinegar, 2 Tbsp