Lebanese Lentil soup | Recipe Cart | Recipe Cart

Ingredients

• 1 cup (190g) dry brown lentils
• 6-7 cups tap water. (or vegetable stock.)
• 3 Tablespoons olive oil.
• 1 (165g) onion. (diced.)
• 4 garlic cloves (minced)
• 3 cups (170g) cut and prepared fresh Swiss chard. (Note1)
• 1 teaspoon salt (or to your liking.)
• 2-3 teaspoons ground cumin.
• 1/2 Tablespoon dry mint.
• 2 russet potato (about 500g peeled and diced.)
• 2 Tablespoons lemon juice.
• Lemon for serving.
• Chopped cilantro or parsley for garnishing