Chard And Lentil Soup

• 1 cup mini lentils dark, e.g, Spanish Pardina, Egyptian, Ethiopian, or Indian Whole Ma
• 2 quarts chicken broth
• 1 teaspoon salt
• 1 medium potato peeled & chopped
• 1 cup chopped onion
• 3 tablespoons olive oil
• 8 leaves large swiss chard
• 1 pound leafy greens
• 1/4 cup cilantro
• 1 tablespoon garlic minced
• 1 cup lemon juice freshly squeezed

1. Place lentils in a saucepan and cover with the chicken broth. Bring to a boil and skim off any foam that forms on the surface.
2. Add potato, partially cover and cook for 20 minutes.
3. In a large skillet, slowly brown the onion in the olive oil.
4. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart.)
5. Add the cilantro and the garlic to the skillet, and saute for a minute or two, then stir in the greens and allow them to wilt, covered.
6. Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes.
7. Stir in the lemon juice and serve hot, lukewarm, or cool.

lentils dark, chicken broth, salt, potato, onion, olive oil, swiss chard, leafy greens, cilantro, garlic, lemon juice freshly squeezed

Taken from www.yummly.com/recipe/Chard-and-Lentil-Soup-1649717 (may not work)