Lentil and Swiss Chard Soup

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

Meanwhile, heat the olive oil(plus more for serving) in a large skillet. Add the onion(finely chopped), 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(green Swiss or rainbow, ribs and leaves separated, leaves coarsely chopped) leaves and cook, stirring occasionally, until wilted, about 3 minutes.

Add the chard 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.