The Comforting Lebanese Lentil Soup Recipe Ive Been Cooking for Decades

Ingredients

• 1 pound brown lentils (454 g, about 2 1/4 cups), picked over and rinsed
• 6 cups (1.4 L) water, divided
• 5 tablespoons (75 ml) extra-virgin olive oil, divided
• 1 1/2 large white onions (about 15 ounces; 425 g), finely chopped
• 2 large cloves garlic, minced
• 1 cup (40 g) fresh cilantro or parsley, chopped
• 1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
• 8 ounces (227 g) waxy potatoes (such as new potatoes or Yukon Gold), cut into 1/2-inch pieces
• 2 teaspoons ground cumin
• 4 cups chopped Swiss chard (4 ounces from 1 small bunch) (see notes)
• 5 tablespoons (75 ml) fresh lemon juice, plus more to taste (from 2 lemons)

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