This is one of my favorite soups. It’s hearty and full of healthy ingredients. I’ve used du Puy lentils because they keep their shape but you can use any brown lentil. When red Swiss chard is available I like to use it since it adds a vibrant color to the soup. Swiss chard is lemony and goes well with the earthiness of the lentils and potatoes, but spinach is a good substitute. The lemon juice lifts and brightens the taste of the soup, and the classic Arabic tradition of adding taklia to many stews and soups makes it even more fragrant and flavorful.

6–8 servings

INGREDIENTS

FOR SOUP:

• ¼ cup olive oil
• 2 medium onions, finely chopped
• 1½ cups du Puy lentils
• 5 cups chicken stock
• 4 medium potatoes, peeled and diced
• 3 handfuls sliced Swiss chard
• 1 tsp allspice
• salt and pepper
• taklia (see recipe this page)
• juice of 1 lemon or more

FOR TAKLIA:

• 4 garlic cloves, mashed
• ½ tsp salt
• 2 Tbsp olive oil
• 1 tsp ground cumin

INSTRUCTIONS

FOR TAKLIA:

1. In a small bowl, mash the garlic with the salt.
2. In a frying pan, heat the olive oil over low heat.
3. Add the garlic and salt mixture and stir for a minute or so.
4. Add the ground cumin and stir for a few seconds.
5. Remove from the heat and use as desired.

FOR SOUP:

1. In a large pot heat the olive oil.
2. Add the onions and sauté until slightly soft.
3. Stir in the lentils.
4. Pour in the stock, bringing up to a boil. Skim off the foam that floats to the surface.
5. After 5 minutes add the diced potatoes and Swiss chard.
6. Season with allspice and salt and pepper.
7. Turn down the heat and simmer until the potatoes and lentils are cooked.
8. Prepare the fragrant taklia, add it to the soup and leave to simmer for 5 minutes.
9. Taste to see if it needs more salt and adjust the seasoning.
10. Turn off the heat.
11. Just before serving, pour in the lemon juice.
12. Serve with nice crusty bread on the side and more lemon wedges.