Lemon Lentils Soup

8 Servings
Lentils, 1 cup (rinsed with cold water)
Swiss Chard, 4 large leaves chopped thinly or about 4 cups
Freshly squeezed lemon juice, 1 cup
Freshly peeled crushed garlic, 6-8 gloves to taste
Potatoes, 4 large chopped into 1.5 inches cubes
Salt, 1 table spoon
Water, 8 cups
Olive Oil, 1/2 cup
Preparation: Boil the lentils on medium heat. 5-7 minutes after the boiling is reached, add all ingredients, lower the heat and cook for about 30 minutes while stirring occasionally, and let simmer for a few minutes. The soup is ready to eat when the lentils are soft and have lost their crunchiness. Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste.

Boost:
If you’d like to give your soup a vitamin boost you can cook a whole Swiss chard bunch instead of just 4 leaves.  You can also add more potatoes to it. Potatoes tend to melt and dissolve inside the soup.

Substitutes:
If Swiss chard isn’t readily available, you can substitute with red chard or even leek.
Enjoy and happy cooking!