Lebanese Lentil & Swiss Chard Soup with Lemon and Coriander

Lentils are another fantastic source of iron, and this Lebanese lentil and Swiss chard soup became one of my ultimate comfort foods during chemotherapy. 

It’s packed with nutrients to help support my body, super easy to make, and honestly, I could eat it any time of the year! But there’s just something extra cosy and healing about a warm, hearty bowl on a cold day... it’s like a hug from the inside.

Ingredients:

• 1 bunch Swiss chard, chopped
• 2 potatoes, diced
• 1 ½ litters of water
• 1 cup lentils, rinsed
• 1 large onion, chopped
• 1 head of garlic (half minced, half mashed)
• 3 lemons, juiced
• ½ bunch fresh coriander, chopped
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tbsp dried mint
• Salt and pepper to taste

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and half the minced garlic, sautéing until soft and fragrant.
• Stir in the lentils, then pour in the water and bring everything to a boil.
• While the lentils cook, wash and chop the Swiss chard. Once the lentils start boiling, add the Swiss chard and potatoes. Make sure there’s enough water to fully cover everything.
• Sauté the remaining mashed garlic with the chopped coriander and a pinch of salt, then add it to the soup along with the lemon juice, cumin, dried mint, salt, and pepper.
• Let everything simmer on low heat for about 20 minutes until the flavours come together.

💬 This soup is warm, nourishing, and packed with flavour! If you give it a try, I’d love to hear what you think.