• 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, crushed (or more to taste)
  • 1 tablespoon salt, or to taste
  • ½ cup olive oil
  • Directions

  • Step 1

    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.


  • Step 2

    Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.

  • Step 3

    Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

  • Cook's Notes:

    Taste the soup while cooking and tune the garlic, salt, and lemon juice according to taste.

    If Swiss chard is not available, you can substitute with collard greens.

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