Lebanese Lemony Lentil Soup - using Swiss Chard, Cavolo Nero or Spinach. Appetising plant-based soup

𝕃𝕖𝕓𝕒𝕟𝕖𝕤𝕖 𝕃𝕖𝕞𝕠𝕟𝕪 𝕃𝕖𝕟𝕥𝕚𝕝 𝕊𝕠𝕦𝕡
(Serves 6-10 portions)
400g Chard (rainbow; swiss; cavolo nero or spinach) chopped in large strips - keep large chard stalks for another recipe
2 cups dried green lentils
2-3 tsp seasalt or to taste
2 ltr water
2 large onions, chopped
3 tbsp olive oil
1 whole bulb of garlic, finely chopped/ crushed
1 tbsp dried mint
1kg potatoes, chopped into small cubes
2 tsp citric acid crystals (found in foreign shops or supermarkets) or juice of 2 fat lemons
100ml hot water
Optional - White/wholemeal khobez (Lebanese flat bread) or pitta bread, toasted for croutons
💦 Wash lentils & place in large pot with 2 ltr water & salt. Let come to boil - simmer 45mins to 1 hour until lentils are soft.
🥬Greens - bundle together, cut off stalks & keep aside for another recipe (no food waste). Slice greens into thick strips & place in sink to wash & soak. Drain & set aside.
⏰After 1 hour cooking lentils, add greens & cook over medium heat 15-30mins.
🧅Chop onions & place in large frying pan, cook over medium heat until golden brown. Add onions to lentils
🧄Peel & finely chop garlic using either a small food processor or hand crusher. Add to soup & stir.
🌿Add 1 heaped tbsp dried mint & stir. Continue cooking for 15 mins.
🥔Add potato cubes, cook for 10-15 mins - check potatoes cooked through.
⛔️Turn heat off when potatoes cooked.
🍋Make citric acid water for lemony taste or use Juice of 2 large lemons - mix well until dissolved & add to soup. Check seasoning.
🥨For croutons, toast/ grill or oven bake khobez flat Lebanese/ pitta bread - break these by hand & set aside.
🍲Fill bowl & top with croutons to serve. Soup can last in fridge 4 days & tastes better next day.
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