Ingredients
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6 cups water
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1 cup brown lentils, rinsed
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1 large potato, diced
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3 tablespoons extra-virgin olive oil, plus more for drizzling
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1 medium onion, coarsely chopped
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1 teaspoon salt, divided
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Ground pepper to taste
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1/2 bunch chard, coarsely chopped (about 2 cups)
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1 lemon, cut into wedges
Directions
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Combine water and lentils in a large pot. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until almost tender, about 5 minutes. Add potato and cook for 10 minutes.
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Meanwhile, heat oil in a medium skillet over medium heat. Add onion, 1/2 teaspoon salt and pepper to taste; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add water by the tablespoon and/or reduce heat, if necessary, to prevent burning.
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Stir the onion and chard into the soup. Cook until the potato is tender, about 5 minutes more. Add the remaining 1/2 teaspoon salt and more pepper, if desired. Serve with lemon wedges.
