Step 1

Place the lentils in a large bowl and cover with tap water to wash. Drain and repeat 1-2 more times until the water runs more clear.

Step 2

Place the drained lentils in a large soup pot and pour in the 2.5 liters (10.5 cups) of water. Bring to a boil and then lower to a simmer. Cook until the lentils are soft, about 20-30 minutes depending on your stove.

Step 3

With a slotted spoon remove half of the lentils from the pot and reserve in a medium bowl. With an immersion blender purée the remaining lentils and water in the pot until smooth. Return the reserved lentils back to the pot.

Step 4

In a medium frying pan heat the oil over medium-high heat and saute the onions until soft and golden.

Step 5

Remove the bottom white stems of the chard and coarsely chop the green parts of the leaves.

Step 6

Add the sautéed onions, Swiss chard, coriander (cilantro), cumin, cinnamon and salt and pepper to the pot with the lentils. Reheat and simmer for 5 minutes.

Step 7

With a pestle and mortar or the back of a knife or with the mill blade of a Nutribullet crush the coriander seeds together with the garlic.

Step 8

Heat the olive oil or butter in a small fry pan and saute the garlic and coriander 1-2 minutes until fragrant and the garlic is just starting to change color.

Step 9

Stir the garlic and coriander in to the soup and allow flavors to infuse 5 minutes. Season again with salt and pepper and stir in the lemon zest.

Step 10

Serve each bowl with a wedge of lemon for squeezing in to the soup.