Split Pea and Swiss Chard Soup

I first came upon this recipe from Melissa when I had to find the way to use up a bunch of swiss chard. She recommends using green lentils for the recipe, but split peas work as well, and that's what I use.

Ingredients:

1 cup split peas
1 bunch of swiss chard, washed, stemmed, and chopped into stripes
7 cups water
10 cloves garlic, peeled and pressed
1/4 teaspoon salt
1 lemon, juiced
2 tablespoons extra virgin olive oil

Method:

Put the split peas and water in a large pot and place over high heat. Bring to a boil, add the chopped chard. Do not stir. Reduce the heat to medium.
Cover the pot and let boil for 15 minutes.
Mix the softened chard and the lentils well and cook uncovered for another 45 minutes.
While it cooks, combine the pressed garlic, lemon juice, and a generous pinch of salt in a small bowl. Mix well. Stir in the olive oil.
Add this mixture to the soup.
Season with salt and simmer uncovered for 5 minutes.

Verdict:

This Lebanese soup is delicious, and I like the way it is both filling and refreshing. I couldn't wait until it cooled to make a photo, and then it was too late.