Very Green Lentil Soup

2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →