Lentil and Swiss Chard Soup

1 cup brown lentils rinsed
4 cups water
4 cups chicken stock or low sodium broth
Salt
3 Tablespoons olive oil, plus more for serving, optional
1 large onion, chopped
pinch of crushed red pepper flakes
4 garlic cloves
1/2 cup chopped cilantro
1 bunch of Swiss Chard (I have used red, green and both), coarsely chopped..(recipe says use only leaves, I also use ribs chopped)
1/3 cup fresh lemon juice
Freshly ground pepper

In a medium saucepan, combine the lentils, with the water, stock and 1 1/2 teaspoons of salt and bring to a boil.
Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

Meanwhile, heat the 3 T of olive oil in a large skillet. Add the onions, crushed red pepper, and a pinch of salt, and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7-8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard and cook, stirring occasionally, until wilted, about 3 minutes.

Add the chard mixture to the lentils, cover partially and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

6 servings.
Food and Wine December 2002