1 cup brown lentils
1/4 cup orange lentils (optional - serves as thickening)
5 cups water
1/2-1 tsp salt (depends on your taste)
1/4 cup chopped onions

1 stalk celery, cut in short pieces
Several chard leaves, chopped, or 1/2 pkg frozen spinach
1 tablespoon olive oil
3 tablespoons lemon juice.

Cook lentils, onions, salt, in water until lentils are soft. I do mine in a pressure cooker, and cook for 12 minutes after it whistles.

Add celery, chard or spinach, olive oil, and lemon juice. Cook until celery is soft.
Makes 6-8 servings.

Actually, you know what's good, is to put lemon peel in with the soup while its cooking. It gives a wonderful taste, and you can just take it out when you're done cooking.
I sometime cut up a fresh tomato and put the diced pieces in the soup just as its served! Yum!