Adas Bis Silq

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From Brook (HistoricFoodie):

 Adas Bis Silq(Lentil & Silverbeet Soup)

1 1/2 cups brown lentils
6 cups cold water
8-10 leaves silverbeet (i.e., Swiss chard, or sub kale)
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/4 cup chopped coriander (cilantro) leaves
Salt
Freshly ground black pepper
1/4 cup lemon juice
Lemon wedges for serving. 

Wash lentils well and place in a heavy pan with the water. Bring to boil, skimming if necessary, then cover and simmer gently for one hour or until lentils are soft.

Wash silverbeet well and cut off stems. Slit leaves down the middle, then shred coarsely.

Heat oil in a separate pan, add onion and fry gently until transparent. Stir in garlic and cook for a few seconds longer. Add shredded silverbeet to pan and fry, stirring often, until leaves wild.

Pour onions and silverbeet mixture into lentils. Add coriander, salt and pepper to taste and the lemon juice. Cover and simmer gently for further 15-20 minutes. 