Lentil Soup



This is a nourishing spring/summer soup; it is mainly eaten at room temperature. These go great with pita chips.


1 Cup green lentils, cleaned and soaked overnight with 2 tsp. of an acid medium; whey, apple cider vinegar, lemon juice

8 big leaves of Swiss chard, cut off dirty ends if any, wash and chop in thin strips about ½ inch wide

6 ½  Cups of water

10 cloves of garlic, peeled and mashed

½ tsp. sea salt

Juice of 2 lemons (or to taste)

¼ Cup extra virgin olive oil


Bring water to a boil and add lentils and Swiss chard. Reduce heat to a low boil, stir and cover. Cook for about 45 minutes or until the lentils are tender.

Meanwhile, peel the cloves of garlic and mash them with salt in a mortar and pestle. (If you don’t have, you can smash the garlic and salt in a Ziploc bag with a heavy object.) Mash until you have a smooth paste. Slowly stir in the lemon juice and then olive oil.

When the lentils and chard are done, turn off heat and add the garlic mixture. Add more salt if needed and leave uncovered for at least 1 hour to let the flavors marinate.

Serve at room temperature with toasted pita bread (optional) cracked over the top.



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