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Over medium heat, in a stockpot, add olive and onion and sweat until softened. Add in garlic and lentils, stir for about a minute.
Add potatoes, water and salt, stir through. Cover and cook for about 10 minutes to allow the potatoes to soften.
Add silverbeet (swiss chard) and coriander (cilantro), turn heat to a low-medium and cook for about 20 minutes.
Turn off heat and stir through lemon juice. Serve warm.