Chard and Lentil Soup | Sonoma-Cutrer Vineyards

Ingredients

• 1 c green or other dark lentils such as lentils du puy or beluga
• Kosher or sea salt
• 2 qt vegetable or chicken stock, or water
• 4 tbsp fragrant extra-virgin olive oil, divided
• 2 c chopped onion
• 3 tbsp finely chopped garlic
• 1 c chopped celery, plus leaves for garnish
• 1 tbsp toasted cumin seed, crushed
• 1/2 tsp fennel seed
• 5 c gently packed chopped Swiss chard leaves, tough middle vein discarded
• 1 medium russet potato, peeled and diced
• 1/3 c freshly squeezed lemon juice
• 1 tbsp dried mint
• Aleppo pepper or freshly ground black pepper