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Lentil and Swiss chard soup

This lentil soup is nutritious and packed with vitamins, iron and minerals. According to Islam, Prophet Mohamed advised those fasting to drink sips of water, pray and then eat lentil soup.


  • 1 bunch of swiss chard, washed and roughly chopped
  • ¾ cup green lentils, picked from stones and rinsed
  • 2 potatoes, peeled and diced
  • 2 medium onions, peeled and sliced
  • ½ bunch fresh coriander, roughly chopped
  • 4 garlic cloves, peeled and crushed
  • 30 ml extra virgin olive oil
  • ½ tsp ground cinnamon
  • Juice of two lemons
  • Salt to taste
  • 1.7 litres water


  1. Into a pot, add in the olive oil and sweat the onions until slightly golden in colour.
  2. Add in the green lentils and give them a good stir, add in the chard and cook further on lower medium heat until the greens wilt.
  3. Add the potatoes and stir to mix well evenly, pour the water and let it simmer for about 25 minutes on the lowest heat possible.
  4. Check both potatoes and lentils are mature and tender, if so, in a frying pan add a hint of oil and wilt both the garlic and coriander for two minutes and then throw into the soup.
  5. Add in the lemon juice, season with ground cinnamon and salt and allow to cook further 15-20 minutes on low heat.
  6. Serve with extra lemon juice and some Arabic flat bread.

Contribution by:

Lina Saad
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Lina Saad is a TV Chef, international award winning author of Ramadan Express and The Land of White. She was also featured in “The Story of Ramadan”, available on Netflix.