1. Heat the olive oil over medium-high heat in a large, heavy-bottomed pan. Add the onion and cook, stirring, until it begins to soften (3-5 minutes). Add the carrot and celery and cook, stirring, until all the vegetables are tender (4-5 minutes). Add the garlic and continue to cook, stirring, until fragrant (30 seconds).
2. Tie the herbs together. Add the lentils, 2 quarts of water, and herbs to the pan. Bring to a boil, reduce the heat, and simmer until lentils are almost tender (40 minutes). Remove the herb bundle and add pepper to taste.
3. Stir the chard into the simmering lentils. Cook until the lentils and greens are tender (5-10 minutes).*Optional garnishes have not been included in the rating of this recipe.