1 TBSP oil (olive or vegetable)
1 jalapeno pepper
4 cups water or broth
1 large sweet potato
1 cup lentils
1 bunch Swiss chard
2 TBSP Spice by Rachel Sweet MASALA MIX
1 cup yogurt (optional)
Peel the papery skin off the onion. Wash and dice and then set aside. Wash a dice the jalapeno and set aside. Add the oil to a pot and turn heat to medium. Allow the oil to warm up for a minute then add the onion and pepper. Allow to cook for 5 minutes.
While the onion and pepper are cooking, wash the sweet potato and chop into small pieces. Add the sweet potato, lentils, broth or water, and the 2 tablespoons MASALA MIX to the pot and heat to boiling. Cover and turn the heat to low. Cook for 20 minutes.
While the soup is cooking, wash the chard and tear off small pieces from the main stalk. Set aside. Add the chard and cook for 5 more minutes. Shut off the heat and stir in the yogurt, if using.