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Lamb and Red Lentil Soup

1 large onion -- chopped
1 garlic clove -- minced
3 tablespoons olive oil
4 cups chopped Swiss chard
2 cups red lentils
2 lamb shanks
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/4 cup fresh lemon juice

Sauté onion and garlic in oil until limp in a skillet. Combine with remaining ingredients, except lemon juice, and 2 quarts water in a slow cooker. Cover and cook on LOW 8 to 10 hours.

Add lemon juice, adjust seasonings and serve. Shanks may be served on the side or meat may be removed from bones, diced and returned to soup.

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