1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
2. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.
Tip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.
To Make Ahead: Cover and refrigerate for up to 3 days.
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|Serving Size: 1 Serving (2011g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 131 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 30.5mg||9 %|
|Sodium 8770.1mg||302 %|
|Potassium 2335.8mg||61 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 85.5g|
|Protein 16g||23 %|
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Calories per serving: 567
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