Ingredients :

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1 cup dark mini-lentils
(such as Spanish pardina or Egyptian, Ethiopian, or Indian whole masoor dal)
2 qt light chicken stock (optional)
1 tsp salt
1 med potato peeled, and
sliced paper thin
1 cup chopped onion
3 tbl olive oil
8 lrg Swiss chard leaves
1 lb leafy greens
(such as spinach, dandelions, arugula,
watercress, beet greens, kale, or a mixture)
1/4 cup roughly-chopped fresh cilantro leaves
1 tbl minced garlic
1/3 cup freshly-squeezed lemon juice

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Method :

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* Wash and pick over the lentils. Place lentils in a saucepan and cover with the stock or 2 quarts water salted with 1 teaspoon salt. Bring to a boil and skim off any foam that surfaces. Add the potato, partially cover, and cook for 20 minutes.
* In a large skillet, slowly brown the onion in the olive oil. Meanwhile, wash, stem, and roughly shred the greens. (You should have about 1 packed quart.) Add the cilantro and garlic to the skillet and saute for a minute or two, then stir in the greens and allow them to wilt, covered.
* Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy. Stir in the lemon juice and serve hot, lukewarm, or cool.
* This recipe yields 8 servings.