1/2/2021 – The vegetarian original version of this soup turned out good and the addition of more lentils and ham made it even better. We went from chopping the freshly picked chard to eating it in about an hour. It was inspired by the recipe here where is billed as a Lebanese dish. We think the Lebanese would have approved of the ham.
- 8 cups of water
- 1.5 cups brown lentils, rinsed
- 4 cups thinly sliced Swiss chard – Used Luculus Swiss Chard picked this morning from the garden
- 4 large red potatoes, cut into cubes
- 1 cup freshly squeezed lemon juice from our garden
- 6 cloves garlic, finely chopped
- Kosher salt and freshly ground coarse black pepper
- ½ cup Extra Virgin olive oil
- Bring water to a boil in a large pot. Add the lentils and slow boil they begin to soften—8 to 10 minutes.
- Add chard; continue cooking until wilted—about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked—about 12-15 minutes.
- Mix lemon juice, garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer for another 5 minutes.
- Stir olive oil into the mixture. Increase heat to high returning the pot to a slow boil for another 1 to 2 minutes.