1 cup lentils
1 small bunch Swiss chard
1/2 medium onion, minced
3 cloves garlic, mashed with salt
olive oil
2 lemons -- (2 to 3)
black pepper
Rinse and sort the lentils. In a soup pot, saute the onion & garlic in a bit of
olive oil until they're soft. Add about a quart and a half of water and lentils
and bring to a boil. Simmer the lentils until they're *just* done. You want them
to still be whole and firm. Tear the chard into bite size pieces and toss it in
during the last 5 minutes of cooking. Take off the heat and squeeze in the
lemons. What you should have is a lemony broth with some whole lentils and
pieces of swiss chard swimming about.
