Shorbat Ades bi Hamod | Lebanese Green Lentil, Swiss Chard, and Lemon Soup

Wash the Swiss chard in plenty of water and separate the leaves from the thick white stems. Cut the stems into 1 cm pieces and the leaves into 2 cm strips; the stems take longer to cook, so keep them separate. Finely chop the onion and dice the potato into 2 cm cubes.

Add the Swiss chard leaves cut into strips and cook for 6 minutes. The leaves will wilt and turn dark green but should still hold their shape. Overcooked chard will cloud the soup and dull its color.

Heat the olive oil in a small skillet and stir the finely chopped garlic and ground coriander for 40 seconds; do not let the garlic turn darker than golden. Remove the skillet from the heat and stir in the chopped fresh cilantro; it will sizzle and release its aroma. Pour the mixture over the soup, cover, and let stand for 2 minutes.

With the heat off, stir in the lemon juice and grind in the black pepper. Taste the soup; it should be distinctly sour. If needed, add 20 ml more lemon juice. Divide among bowls and serve hot with toasted pita on the side.