Sauté all vegetables, except Swill chard, over medium heat, uncovered, until slightly crisp (approx. 10 minutes).Rinse lentils and add to stock pot. Add tomatoes and broth. Add 1 cup chopped parsley and any additional herbs (dill, oregano, basil). Season to taste.
Cover and bring to slow boil then reduce to medium simmer. Add additional water (approx. 2 cups) during the cooking process and cook for approx. 45 minutes. During the last 15 minutes add the chopped Swiss chard leaves and ½ cup parsley. Continue cooking covered over low heat.
Top with your favorite grated cheese and serve.