Ingredients
- 1 bunch of swiss chard, washed and roughly chopped
- ¾ cup green lentils, picked from stones and rinsed
- 2 potatoes, peeled and diced
- 2 medium onions, peeled and sliced
- ½ bunch fresh coriander, roughly chopped
- 4 garlic cloves, peeled and crushed
- 30 ml extra virgin olive oil
- ½ tsp ground cinnamon
- Juice of two lemons
- Salt to taste
- 1.7 litres water
Method
- Into a pot, add in the olive oil and sweat the onions until slightly golden in colour.
- Add in the green lentils and give them a good stir, add in the chard and cook further on lower medium heat until the greens wilt.
- Add the potatoes and stir to mix well evenly, pour the water and let it simmer for about 25 minutes on the lowest heat possible.
- Check both potatoes and lentils are mature and tender, if so, in a frying pan add a hint of oil and wilt both the garlic and coriander for two minutes and then throw into the soup.
- Add in the lemon juice, season with ground cinnamon and salt and allow to cook further 15-20 minutes on low heat.
- Serve with extra lemon juice and some Arabic flat bread.
