• 1 cup green lentils
• 1 lb swiss chard, washed, trimmed and chopped into ½ inch strips
• 6 ¾ cups water
• 2 to 10 cloves garlic, peeled
• ¼ tsp salt
• juice of 2 lemons
• 2 Tbsp extra virgin olive oil
Put the lentils and water in a large saucepan and place over high heat.
Bring to a boil, add the chopped chard, and reduce the heat to medium.
Cover the pan and boil gently for 15 minutes.
Mix the softened chard and the lentils well and cook uncovered for another 45 minutes.
In the meantime, place the garlic cloves in a mortar, add a generous pinch of salt, and pound with a pestle until you have a smooth paste.
Slowly incorporate the lemon juice into the garlic paste, then do the same with the olive oil.
Add the garlic mixture to the soup.
Season with salt and simmer uncovered for 5 minutes.
This soup is tasty and healthy! It makes enough for 3 days of soup, and you can easily double the recipe.
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Lentil bean and swiss chard soup
