Super Green Lentil Soup

Soak 1 cup of dried lentils in boiling water for 2 hours. Heat a generous pour of olive oil in a stovetop pot and add the diced onions and minced garlic. Cook for a few minutes until browned, then add the diced carrots and celery. Cook for a few more minutes until softened. Drain the soaked lentils and add them to the pot with the water, vegetable broth, sea salt, garlic (spice), and cumin. Bring the soup to a boil, then reduce to a simmer and cook without the lid for about 35 minutes until the lentils are softened. Add the chopped chard to the pot, but don’t stir them in immediately. Instead, leave them on top and cover with the lid for five minutes. Remove the lid, stir the greens through, and add any last spices based on your taste preferences.