• 1Tbspolive oil, plus more for serving
  • 1medium onion, finely chopped (about 1 cup)
  • 1Tbsptomato paste
  • 1tspdried oregano
  • 1tspdried thyme
  • 1cuplentils, picked over and rinsed
  • 1container(14.5 ounces) diced tomatoes, in juice
  • 1 1/2lbSwiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inches pieces (keep stalks and leaves separate).
  • Coarse salt and ground pepper
  • Juice of 1/2 lemon
  • Bread, for serving (optional)
  1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
  2. Add lentils, 5 cups of water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
  3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
Martha Stewart
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