Lentil soup with lemon is one of the tastiest and most nourishing soups, as well as being light and very easy to make

1 small bunch Swiss chard

1 small potato

1 onion

2 cloves garlic

1 teaspoon dried mint

ghee or oil

small red lentils

2 tablespoons flour dissolved in 1 cup water

juice of 1 large lemon, or to taste

salt to taste

Wash the Swiss chard well.

Chop the green leaves of the chard along with the stalks.

Wash the lentils well several times, then put them with the chopped chard in a pot over the heat and cover with plenty of water.

Boil until tender.

Then add the potato cut into small or medium cubes and leave over low heat until the potato is cooked as well.

Meanwhile, in a pan, sauté the crushed garlic with the finely chopped onion in a little ghee or oil and the dried mint until softened.

Add the sautéed mixture to the soup pot and let it simmer for another 15 minutes.

Dissolve the flour in 1 cup of cold water. Whisk well so the flour does not clump, then add it to the soup. Adjust the salt and add the lemon juice.

Stir a little until you feel the soup thicken slightly after adding the flour, then turn off the heat.

Method for making lentil soup with lemon from a friend and cook at What Are We Cooking Today:

Click on Rania's name to visit her profile page on our site

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Lentil Soup with Lemon

Prep checklist