I made a few substitutions (not by choice) and additions to this recipe.2 teaspoons olive oil 1 onion, chopped 1 garlic clove, minced 1 cup dried brown lentils, rinsed and drained (I used red lentils because they didn't have any brown ones at the store) 4 cups reduced- sodium vegetable broth (I used chicken broth because that's what I had) 2 cups lightly packed sliced Swiss chard leaves (I used kale because the store was also out of Swiss chard) 1/4 teaspoon salt 1/8 teaspoon black pepper 2 teaspoons lemon juice Heat oil in large saucepan over medium head. Add onion and garlic; cook until onion is softened, about 5 minutes. Add lentils and broth; bring to a boil. Reduce heat and simmer, covered, until lentils are tender, about 45 minutes. Stir chard, salt, and pepper into soup; cook, stirring occasionally, until chard is wilted, about 5 minutes. Stir in lemon juice. **I added mushrooms (because I had a bunch that needed to be used. I also added a can of diced tomatoes to add some flavor.