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Lemony Lentil soup

Lemon is the perfect accent for lentils and Swiss chard -- the main ingredients in this meal-in-a bowl soup from Lebanon. Enjoy it as an entree accompanied by black bread and cucumbers with yoghurt.
Ingredients:
1 1/2 cups lentils
8 cups vegetable stock
1 large potato

• 2 bunches (about 1 1/2 pounds) Swiss chard
• 1 medium-size onion, finely chopped
• 4 tablespoons olive oil or salad oil
• 1/2 cup coarsely chopped fresh coriander (cilantro), or 1/2 cup chopped parsley plus 3/4 teaspoon ground coriander
• 3 cloves garlic, minced or pressed
• Salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons lemon juice
• Lemon slices

Rinse lentils; sort through and discard any foreign material. Drain well.

Combine lentils and stock in an 8-quart pan; cover and bring to simmering.

Peel potato and cut into 1/2-inch cubes; add to lentils. Cover and simmer for 20 minutes.

Slice chard leaves and stems crosswise in 1/2-inch wide strips. Add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).

In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes). Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley-coriander mixture) along with garlic and cook for 1 to 2 minutes.

Add onion mixture to soup during the last 5 minutes of cooking.

Stir in salt to taste, pepper, cumin, and lemon juice. Garnish soup with lemon slices and remaining chopped coriander or parsley-coriander mixture.