Lentil Soup with Cumin, Cilantro and Chard

1¼ cups lentils ( brown, green, black or a mixture), soaked for 1 hour or longer
2 large garlic cloves, pounded with 1 teaspoon salt
sea salt and freshly ground pepper
2 bay leaves
4 branches parsley
4 branches cilantro, tie together parsley and cilantro branches
1 large onion, finely diced
1 teaspoon ground cumin
6 chard leaves, finely chopped (about 4 cups)
¼-½ cup chopped cilantro
yogurt, about 1 tablespoon per serving, or lemon juice to taste

Drain the lentils. Put them in a soup pot with 5 cups water (7 if they haven’t been soaked), the pounded garlic and salt, bay leaves, and parsley/cilantro bundle. Bring to a boil, lower heat and simmer, covered, until tender, about 25 minutes for soaked lentils (45 minutes if not soaked). Taste for doneness. Remove bay leaves and herb bundle.
While lentils are cooking, heat the oil in a medium skillet. Add the onion and cumin and cook over medium heat, stirring frequently, until it starts to brown, 15 to 20 minutes. Add to simmering lentils.
When ready to serve, simmer chard in a little water until soft, 8 to 10 minutes. Add it with any juices to the soup along with the chopped cilantro. Taste for salt and add pepper. Serve with a spoonful of yogurt in each bowl. Or, if not using yogurt, squeeze a little lemon juice into the soup to brighten the flavors.

Adapted from Deborah Madison's Vegetable Soups.