A comforting and nutritious soup featuring lentils and greens, enhanced with a zesty lemon touch.
Rinse the lentils under cold water and set aside.
Rinsing removes any debris and reduces cooking time.
Chop the Swiss chard into bite-sized pieces.
Use the stems for added texture, or save them for another recipe.
In a large saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to medium and simmer.
Skim off any foam that forms on the surface for a clearer broth.
Add the Swiss chard to the saucepan and continue to simmer.
Adding the greens at this stage ensures they retain their vibrant color.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add minced garlic and chopped cilantro. Cook for another 3 minutes.
Stir frequently to prevent the garlic from burning.
Transfer the aromatic mixture to the saucepan with the lentils and greens. Stir well.
Mixing thoroughly ensures even distribution of flavors.
Peel and dice the potato, then add it to the saucepan. Continue to simmer until the potato is tender.
Cut the potato into small cubes for quicker cooking.
Squeeze the juice of the lemon into the soup, season with salt, and stir. Simmer for an additional 5 minutes.
Adjust the seasoning to your taste preference.
Serve the soup warm, garnished with a sprig of cilantro if desired.
Pair with crusty bread for a complete meal.
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