1. Prepare the vegetables: Mince garlic; dice onions; peel and chop carrots into small pieces. Wash sweet potatoes, then chop them into small pieces. Wash chard, remove stems and chop leaves into bite-size pieces.
2. In a medium soup pot over medium heat, drizzle olive oil in the bottom of the pan. Add the onions and sauté until they soften, about 4 minutes. Add carrots, garlic and 1/2 teaspoon kosher salt; sauté for 3 to 4 minutes, until softened.
3. Add sweet potato, vegetable broth, lentils, thyme and oregano. Bring to a boil.
4. Reduce to low heat and simmer for 30 to 35 minutes, until the lentils are soft. In the last 2 minutes, add the chopped chard and simmer until tender. Taste, then add additional kosher salt (about 1/2 teaspoon or so) and fresh ground pepper to taste. If desired, add a tablespoon or so of white wine to finish.