Chard Lentil Soup, Lebanese-Style
Ingredients
- 8 cups water
- 1 cup large brown lentils, rinsed
- 4 cups thinly sliced Swiss chard
- 4 large potatoes, cut into cubes
- 1 cup freshly squeezed lemon juice
- 6 cloves garlic, or more to taste, minced
- 1 tablespoon salt, or to taste
- ½ cup olive oil
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Instructions
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.
- Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.
Source
Original recipe: View Original
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