3½ Tbsp. extra-virgin olive oil, plus more for serving1 large (10-oz.) yellow onion, finely chopped (2 cups)2 celery stalks, finely chopped4 garlic cloves, crushed1 preserved lemon (from 1 [7-oz.] jar), seeded and finely chopped1 Tbsp. harissa paste6 cups vegetable stock1 cup dried green lentils½ tsp. kosher salt, plus more to taste7 oz. Swiss chard, stalks and leaves shredded (3 cups)7 oz. fresh broccolini, chopped into ½-in. pieces (2 cups)Hot water, as needed½ oz. fresh mint leaves, chopped (about ¼ cup), dividedPlain strained Greek-style yogurt (optional)Crispy fried onions or shallots (optional)
1. Heat oil in a large pot over medium. Add yellow onion and celery; cook, stirring often, until soft, golden and starting to brown, about 12 minutes. Add garlic, preserved lemon and harissa; cook, stirring often, until garlic softens, about 5…
