Directions: one line for each direction. When saved the lines will be numbered.
Coat 5-quart saucepan with nonstick spray. Add olive oil and heat until hot. Add leek, onion, garlic and carrot and saute until tender over medium heat, about 5 minutes.
Add mushrooms and 1/2 cup broth. Bring to simmer, then cover and cook mushrooms about 5 minutes. Stir in lentils and remaining broth. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes.
Stir in Swiss chard. Simmer 2 to 3 minutes. Add salt and pepper to taste. Serve this with steamed brown rice.
