Green-Lentil Soup

Directions

1. Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add in onions and 1/4 teaspoon of the salt; cook, stirring frequently, until onions begin to brown, about 5 minutes. Reduce heat to low, add the 2 tablespoons water and cover. Cook, stirring frequently until pan cools down, then occasionally. (Always covering the pan again), until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
2. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup kettle or Dutch oven. Bring to a boil. Reduce heat to a simmer, cover and cook 20 minutes. Trim white ribs out of the chard; chop the chard greens and slice ribs (keep in separate piles). Cut and dice potato into 1/2" pieces. Chop spinach and set aside.
3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and adjust seasonings to taste, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.