Step 1

Over medium heat, in a stockpot, add olive and onion and sweat until softened. Add in garlic and lentils, stir for about a minute.

Step 2

Add potatoes, water and salt, stir through. Cover and cook for about 10 minutes to allow the potatoes to soften.

Step 3

Add silverbeet (swiss chard) and coriander (cilantro), turn heat to a low-medium and cook for about 20 minutes.

Step 4

Turn off heat and stir through lemon juice. Serve warm.