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Add olive oil to a large pot over medium heat. Add onion, carrots, celery, and garlic and sauté for 5-8 minutes, or until softened. Add swiss chard stems, butternut squash cubes, dried herbs, salt, and pepper. Stir to coat in oil and spices and cook for 1 minute.
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Add the remainder of the ingredients (except for swiss chard leaves and parmesan cheese) to pot.
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Bring mixture to a boil, cover, reduce heat, and cook for 20-25 minutes, or until butternut squash is tender and lentils are cooked.
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Stir in swiss chard leaves and cook until just wilted, about 1-2 minutes.
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Divide into bowls and garnish with parmesan cheese, if desired. Enjoy!