So much of Lebanese food begins in the soil — chard and herbs pulled fresh from the garden, cilantro chopped by the handful, a lemon from the tree out back. There's a deep-rooted instinct in our culture to grow things, harvest them, and turn them into something nourishing to share around a table. This soup is exactly that: greens and lentils and lemon, transformed by a fragrant garlic-and-cilantro oil poured over the top. It's cozy, wholesome, and made for the cool nights when you want something that feels like home.

Prep time: 15 min | Cook time: 35 min | Total: 50 min | Serves: 6

Ingredients

• 1 cup brown lentils (green work too)
• 8 cups cold water (approx. 2 liters)
• 300 g Swiss chard (a big bunch), roughly chopped
• ¼ tsp 7 spice
• ½ tsp sumac
• 2 tsp salt (approx.)
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 cup cilantro (coriander), chopped
• 1 lemon, juiced
• Mild olive oil (for sautéing) + extra-virgin olive oil (to finish)

Instructions

1. Add the lentils to the cold water and bring to a boil. Cook about 15 minutes on medium heat until mostly done (test one by pressing it between two fingers).
2. Roughly chop the Swiss chard and add it to the pot along with the diced potatoes.
3. Add the 7 spice, sumac, and salt, and simmer another 15 minutes until the potatoes are well done.
4. Meanwhile, in a pan, sauté the onion in a little mild olive oil until golden. Add the garlic and cilantro and sauté a few minutes more, then stir this mixture into the lentils.
5. Add the lemon juice just before turning off the heat. Adjust the seasoning, and add a splash of boiling water if you'd like a thinner soup.
6. Drizzle with a little extra-virgin olive oil just before serving.

Cooking Tips

• On the sourness: "Hamod" is all about the lemon — add it at the very end so the brightness stays fresh, and adjust to taste.
• Swaps: No brown lentils? Green ones work fine. You can trade the chard for another leafy green like spinach, and play with the spices to taste.
• Consistency: For a thinner soup, add a splash more stock or water until it's just how you like it.
• Make-ahead: Like most lentil soups, the flavor deepens overnight — it keeps 3–4 days refrigerated.

Nutrition Facts (per serving)

Calories: ~220 | Protein: 10g | Carbs: 34g | Fat: 6g | Fiber: 11g | Sodium: ~400mg