Rainbow Chard and Lentil Soup

Ingredients

• 1 tablespoon Ghee
• 2 medium Spanish onions, finely chopped
• 2 tablespoons Tomato puree
• 1 tablespoon thyme
• 1 cup Puy Lentils, rinsed
• 1 cup Pot Barley
• 1 can of tomatoes
• 2 bunches Swiss Chard, stalks cut off leaves torn into 2 inch pieces
• 1 cup finely chopped celery
• Salt and pepper to taste

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