Tri-Colored Lentil Soup

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 4 teaspoons salt
• 1/8 teaspoon Cayenne pepper
• 2 stalks celery, cut in small dice
• 2 carrots, cut in small dice
• 1 cup green lentils
• 1 cup red lentils
• 1 cup yellow split peas
• 1 bunch Swiss chard (Ruby or green)
• 1 lemon, finely grated zest and juice
• 2 to 3 rounds of pita bread

1. In a large (6 quart) pot, heat the oil until it shimmers. Add the garlic, onions, cumin, thyme, coriander, salt and cayenne pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and carrots and cook for 2 more minutes. Add the lentils and the 12 cups of water and simmer for 45 minutes.
2. Meanwhile, separate the chard stems from the leaves: stack the chard and slice along either side of the stems. Cut across the stems to make 3/8-inch wide slices. Add the stems to the soup and cook for 10 more minutes.
3. Stack the leaves and cut them in 1-inch ribbons. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves are wilted. Taste and add more salt if needed. Crumble some toasted pita on top of each soup bowl for garnish.

olive oil, garlic, onion, ground cumin, thyme, ground coriander, salt, cayenne pepper, stalks celery, carrots, green lentils, red lentils, peas, swiss chard, lemon, bread

Taken from food52.com/recipes/2901-tri-colored-lentil-soup (may not work)