Lebanese Lentil Soup

In a large pot, add lentils and water. Bring water to a boil over medium-high heat, stir briefly, then reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until the lentils are tender but remain intact, about 15 minutes. Begin steps 2 and 3 while the lentils cook. If you finish the lentils before the onions and herbs, turn off the heat until ready to proceed.

Meanwhile, in a medium stainless-steel skillet, heat 4 tablespoons olive oil until shimmering. Add onions and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Transfer onions to a small bowl and set aside. Do not wipe out the skillet.

In the now-empty skillet, add the remaining 1 tablespoon oil and heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in cilantro or parsley and cook until wilted, about 15 seconds. Transfer to a second small bowl and set aside.

Stir salt into the lentils. Add potatoes, cumin, and the reserved onion mixture. Return to a simmer, cover, and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.

Stir in Swiss chard and cook until it turns bright green, about 3 minutes. Off the heat, stir in lemon juice and the reserved garlic-herb mixture. Season with additional salt and lemon juice to taste. Top each bowl with a dollop of labneh, if desired, and serve.