6 cups water or vegetable stock

1 1/2 cups red lentils, rinsed

1 tbsp vegetable oil

1 medium potato, peeled and cut into 1/2 inch dice

2 tbsp butter

2 garlic cloves, minced

1 small red bell pepper, finely diced

1 celery rib, thinly sliced

1 apple, peeled, cored and cut into 1/2 inch dice

1 1/2 tbsp curry powder

1/2 tsp ground cumin

dash of cayenne

1 tbsp soy sauce

1 bunch swiss chard, chopped coarsely

Bring the water or stock to a boil in a 3-quart saucepan. Stir in the lentils, oil and a little sea salt. When the water returns to a boil, reduce the heat to simmer. Cook 20 minutes, stirring often.

Stir in the potato and cook 20 minutes more, stirring frequently.

Meanwhile, melt 1 tbsp of the butter in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Stir in the red pepper, celery, and apple and saute until tender. Sprinkle on the curry powder, cumin, cayenne, and a little salt and cook 2 minutes, stirring constantly.

Scrape the vegetable mixture into the soup. Add the soy sauce, chard, and remaining tbsp of butter. Cook about 10 more minutes. Let the soup sit a few hours before serving to blend the flavors. Reheat and serve. You can add more water or stock if it is too thick.