Time to tackle the spawning bundle of chard in the fridge.Chopping, washing, chopping, washing, chopping, washing. Soup.
I started cooking some lentils in water and chicken stock with thyme, fresh oregano and salt. As the lentils simmered toward tenderness I started some olive oil in a pan and sautéed diced carrots, celery, onions, and garlic until almost soft. I added in the chard and a good sized bunch of chopped green onions. When the chard had just wilted I added the contents of the sauté pan to the lentils, gave everything a good stir and let it simmer for 15 minutes more. added a splash of hot sauce and a dash of balsamic vinegar just before ladling James' soup into a bowl topped with a dollop of fresh goat cheese.
Summer soup for a cool July night.