Instructions: In a large pot, combine the lentils, water, onions, and garlic. Tie into a piece of cheesecloth the rosemary, thyme, sage, oregano, an bay leaves or leaf, and add to the mixture. Bring to a boil, cover, and simmer over low heat for 1 hour 30 minutes.

Remove the cheesecloth bundle. Puree the mixture in a mouli mill or food processor, taking care not to let it become too thin. Return the puree to the saucepan and heat gently on low.

Tear chard into small pieces. Stir into soup, cooking gently until the leaves turn bright green.

Stir in the olive oil, and season with salt and pepper. Serve immediately, or let cool, and refrigerate up to 3 days.

This recipe serves 4 to 6.

Comments: A small miracle, a lentil soup with fewer ingredients yet far more flavor than most others. This soup can be kept in the refrigerator up to 3 days. Its even better on the second day.

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