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1
Peel the onion and chop it finely, then let it soften in a deep pan over medium to low heat with a little olive oil.
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2
Peel the garlic, slice it thinly, then add to the onion with the chopped bacon or pancetta.
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3
Chop the parsley and stir it in.
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4
Wash the chard thoroughly, set aside four beautiful stalks and their leaves, then separate the remaining stalks and leaves.
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5
Chop the stalks coarsely and set the leaves aside.
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6
Add the chopped chard stalks to the onion and bacon and continue cooking,
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7
Wash the lentils thoroughly, then stir them into the onion and bacon.
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8
Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface.
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9
You can add a bay leaf or two if you like.
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10
Decrease the heat so that the lentils simmer merrily, then almost cover the pot and simmer until they are tender, but far from collapseabout thirty minutes, depending on your lentils.
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11
Tear the reserved chard leaves up a bit.
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12
Stir them into the soup.
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13
Steam the reserved whole leaves and stalks until tender.
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14
Season the soup with salt, black pepper, lemon juice, and the mint leaves, tasting as you go.
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15
Ladle the hot soup into warm bowls, add the steamed chard, and serve with more lemon and mint for those who want it.
