1. Sauté garlic until fragrant. Add pepper and sweet potato and cook for 10 minutes.
2. Add lentils, stock and water. Boil for 35-40 minutes. Chop rainbow chard and add in.
3. Transfer soup to a blender, blend to your liking, then add back to pot to boil for 5 more minutes. Serve in bowls and enjoy.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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