Lentil And Swiss Chard Soup

• 1 tablespoon olive oil, plus more for serving
• 1 medium onion, finely chopped (1 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup lentils, picked over and rinsed
• 1 can (14.5 ounces) diced tomatoes, in juice
• 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• Coarse salt and ground pepper
• Juice of 1/2 lemon

1. 1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
2. 2. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
3. 3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

olive oil, onion, tomato paste, oregano, thyme, lentils, tomatoes, bunches, salt, lemon

Taken from www.epicurious.com/recipes/member/views/lentil-and-swiss-chard-soup-50176716 (may not work)