Lentil Soup with Chard

Lentils and chard are delicious partners in soup recipes. In fact, lentils go well with all kinds of greens-from sweet spinach to spicy broccoli, turnips, and mustard. Adding chard at the end of cooking preserves its bright color.
Sort and wash the lentils. Combine the lentils, water, and the following 6 ingredients (water with bay leaf) in a large roasting pan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; simmer for 10 minutes or until lightly browned. Mix the onion mixture with the lentils. Skip the bay leaves and parsley. Add the chard to the soup; simmer uncovered for 10 minutes or until the chard is tender. Remove the soup from the heat. Add the juice and pepper. Pour 1/3 cup of soup into each of 6 bowls; pour 1 tablespoon of yogurt over each serving. Yield: 6 servings.