1. Heat the oil over low heat In a Dutch oven or heavy stock pot. Add the onions and red pepper, and cook until the onions are translucent and just beginning to brown on the edges. Add the lentils, Greek seasoning, thyme and tomato paste. Then, add 8 cups of the stock, reserving one cup. 2. Increase the heat to high, and bring the soup to a boil. Reduce the heat, cover the pot, and simmer, stirring every 15 minutes, for 1 hour. 3. If the lentils are not quite soft and too much liquid has been absorbed to allow them to finish cooking, add the remaining 1 cup of chicken stock (or water). Also, at this time stir in the lemon zest, lemon juice, chard, and feta. Taste, and season with kosher salt and fresh black pepper. 4. Cover the pot and simmer for another 15 minutes, or until the lentils are soft but not completely mushy and the chard is tender. 5. Serve hot, with additional crumbled feta on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
