lentil lemon swiss chard soup

(all measurements approximate, just guidelines for a start. add more or use less of whatever.)

1 1/2 cups lentils
7 - 8 cups water
4 beef boullion cubes (or use home made soup stock, or some miso, or use butter or other fats for flavor)
1 potato, diced
1 1/2 pound (big bunch) swiss chard
1 onion, chopped
4 to 6 tbsp oil or butter or other fat
3 cloves garlic, chopped or pressed
1/2 teaspoon cumin
salt and pepper to taste
juice of 1/2 lemon (or more, to taste)
optional: fresh coriander/cilantro leaves

put everything but the lemon juice and fresh cilantro in a pot and simmer about 45 minutes to an hour, until lentils are done, vegetables are tender, and soup a bit thickened.
(add about 1 tablespoon of flour for thicker soup.)
add the lemon juice and fresh leaves a few minutes before serving.

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6-2-02