Lentil soup with Swiss chard and lemon Serves 8
8 c water 2 c lentils 1 onion, diced 1 stalk celery, diced 1 carrot, peeled and diced 2 T pure olive oil 0.25 lb swiss chard or spinach, chopped 1 t salt, or to taste 0.25 t freshly ground pepper, or to taste 1 t ground cumin, or to taste 0.5 t ground allspice 0 juice of 1/2 lemon, or to taste 1 pita bread, toasted (optional) 0.5 c plain yogurt 1 T ground sumac (see note)

Bring the water to a boil in a soup pot. Add the lentils, reduce the heat, and simmer for 20 minutes. Then add the onion, celery and carrot and cook another 10 minutes, uncovered, until the lentils are almost tender. Heat the oil in a frying pan, then add the Swiss chard or spinach, and sauté for a few minutes. Transfer the greens to the soup. Season with salt, pepper, cumin, allspice and lemon juice, adjusting the seasonings to your taste. To serve, ladle into soup bowls top with broken-up pieces of toasted pita bread, a dollop of yogurt and a sprinkle of sumac.