Lemony Red Lentil Soup with Chard

Ingredients

• 1 tablespoon olive oil
• 2 leeks, washed well and sliced
• 3 cloves garlic, minced
• 1 stalk celery, chopped
• 4 cups low-sodium vegetable broth
• 2 cups water
• 2 bay leaves
• 2 cups red lentils, washed
• 1 small strip (1x3 inches) kombu
• 1 bunch red chard (12 ounces), stemmed and cut into small pieces
• Juice of 1 lemon
• 1 tablespoon lemon zest
• 1/2 cup minced fresh parsley
• Lemon wedges, for garnish