Rinse the lentils in a fine-mesh sieve.
1¼ cups lentils du Puy
Slice the leaves from the Swiss chard, then slice the stalk into 1/4-inch pieces. Roll the leaves tightly, slice, then finely chop them.
1 stalk Swiss chard
In a soup pot, add the olive oil. Once hot, add the onion and garlic, then sauté until translucent.
3 tablespoons olive oil, 1 small onion, 4 cloves garlic
Add the lentils, stock, thyme, minced orange rind, Swiss chard stalk (reserve the leaves), salt, and pepper to taste. Bring everything to a boil, then reduce to a simmer and cook for 30 minutes.
6 cups low-sodium vegetable broth, 1 sprig fresh thyme, 2 strips orange rind, 1 teaspoon salt, Freshly ground black pepper
Add the Swiss chard leaves and grated carrot, then simmer for another 5 minutes.
1 medium carrot
Ladle into four serving bowls, sprinkle with the orange zest, and grate fresh Parmesan on top.
1 small hunk Parmesan cheese, zest of 1/2 an orange