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Lentils_with_Swiss_chard_and_lemon_juice

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See, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to lentils_with_swiss_chard_and_lemon_juice recipe. You can have lentils_with_swiss_chard_and_lemon_juice using 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Lentils_with_Swiss_chard_and_lemon_juice:
  1. Use 500 g or (a bunch) washed & chopped Swiss chard
  2. Provide 1 cup green lentils
  3. Use 200 g potato cut into small cubes
  4. Get 5 cloves garlic - crushed
  5. Take 1⁄2 cup fresh coriander washed & chopped
  6. Get 1⁄2 cup lemon juice
  7. You need 2 tbsp olive oil
  8. You need 2 tbsp vegetable oil
  9. Use 2 tbsp flour
  10. Use 1⁄8 cup water - to dissolve flour
  11. Provide 1 tsp salt
  12. Get 1 L hot water (approximately)
Instructions to make Lentils_with_Swiss_chard_and_lemon_juice:
  1. In a deep soup pot, add Swiss chard with lentils and water, boil until lentils are cooked
  2. In a  heated saute pan add oil and garlic allowing garlic to go golden in colour
  3. Add coriander to the garlic and stir. Add the mixture to the lentils and Swiss chard's pot
  4. At this stage add potato cubes and dissolved flour to the soup pot
  5. Add the lemon juice and salt to taste. Leave on low heat until potatoes are cooked and ingredients are homogenized.
  6. Serve hot,next to radish and onion
  7. By:Bara'a Chougari

Sauté the onion, celery, and garlic until soft, then add to the lentils. Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy, and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves, and a bit of lemon juice. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro brings freshness.

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