Lentil Soup

2 cups dry green lentils (soak overnight)
at least 4 cups water
2-4 tbsp butter or olive oil, depending on vegetable amount
one medium-sized onion (diced)
3-4 cloves of garlic (finely chopped)
Handful of parsley or cilantro
Salt and pepper to taste
Optional chopped vegetables (I'd choose at least 3): 2 carrots, 2 celery and 2 cups spinach (or substitute 4-5 leaves and stems of swiss chard), 1 large potato.

Boil the soaked lentils with the water over medium-high heat. While it's boiling, place butter or oil in a separate large saucepan and add garlic over medium-low heat. Wait until you smell the garlic and then add onions. When onions are translucent, add stems of swiss chard or celery, carrots, and potato. Saute until potato is tender, and fold in spinach or swiss chard leaves. Once they are folded in, add salt, pepper and parsley or cilantro. Now add the vegetable mixture to the lentils and add water, salt and pepper as needed. When serving, add the chosen herb to the top of the soup.