Lebanese Lentil And Swiss Chard Soup

1. 1

   Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.

2. 2

   Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.

3. 3

   While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.

4. 4

   Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.

5. 5

   Slowly incorporate the lemon juice into the garlic paste, then the olive oil.

6. 6

   When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.

7. 7

   Taste, adjust seasoning if necessary and serve at room temperature.

* Per serving · 4 servings · Values may vary.

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