Lentil, Mushroom, and Swiss Chard Soup | University of Maryland Extension

Ingredients

• 1 Tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, washed and chopped
• 1 celery stalk, washed and chopped
• 1 cup mushrooms, washed and sliced
• 1 cup dried lentils, rinsed
• 8 cups low-sodium chicken or vegetable broth
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 bunch Swiss chard leaves or 4 cups of spinach, chopped
• Salt and pepper to taste