RECIPE
Servings 4 servings
Ingredients
- 3 tbsp olive oil
- 2 medium onions
- 1/4 bunch coriander (optional)
- 3 garlic cloves
- 1 tsp cumin (optional)
- 1/2 tsp dried coriander (optional)
- 1/2 tsp dried mint (optional)
- 250 g swiss chard leaves & stem (could replace with spinach)
- 1 cup lentils
- 4 cups water/vegetable stock/chicken stock
- 6 small potatoes
- 1-2 medium lemons
- salt to taste
Instructions
- Chop all of your vegetables (onions, swiss chard, coriander, garlic, potatoes) and set them aside.
- Set pot on medium-high heat, preheat for one minute.
- Add olive oil and onions. Cook for 3 minutes.
- Add garlic, coriander, and cumin. Cook for 1 minute.
- Add the swiss chard or spinach. Cook for 3 minutes.
- Add lentils, along with 4 cups of water (or stock). Add salt.
- Set heat to high until water boils, then set it to low and cover, letting it simmer for 15 minutes.
- Add potatoes. Cook until potatoes are tender (based on their size).
- Squeeze lemons based on your liking. Taste and adjust (lemons, salt).
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