Chard and Lentil Soup

• 1/4 cup olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2 medium bunches scallions, trimmed, white part cut across into 1/4-inch pieces, plus enough green part to make 1/2 cup
• 1 pound dried brown lentils
• 5 1/2 to 6 cups chicken stock, fake chicken stock, or sterile-pack
• 3 small cloves garlic, smashed and peeled
• 1 1/3 pounds green chard, leaves roughly chopped and stems reserved for another use
• 1 medium bunch cilantro, coarsely chopped
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper

1. In a medium saucepan, heat the olive oil, paprika, and cumin over low heat, stirring, until the spices are aromatic, 2 to 4 minutes.
2. Stir in the scallion whites.
3. Cook until wilted, about 5 minutes.
4. Stir in the lentils, stock, and garlic.
5. Bring to a boil.
6. Lower the heat and simmer for 20 to 30 minutes or until the lentils are almost done.
7. Stir in the scallion greens, chard, cilantro, and lemon juice.
8. Simmer for 5 to 10 minutes, until the chard is cooked through and the lentils are soft.
9. Season with salt and pepper to taste.

olive oil, sweet paprika, ground cumin, bunches scallions, brown lentils, chicken stock, garlic, green chard, cilantro, lemon juice, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/chard-and-lentil-soup-2 (may not work)