1 1/2 c. lentils, mashed
1 lb. Swiss chard, coarsely chopped
3/4 c. chopped onions
3 tbsp. olive oil
1 bunch chopped parsley (optional)
5 cloves garlic, crushed
1 tsp. flour
3/4 c. lemon juice
1 1/2 tsp. salt (season to taste)

In 6 cups boiling water, simmer lentils for 20 minutes. Fry onions in oil until yellow; add garlic and brown lightly. To cooked lentils, add onions, garlic, Swiss chard, and parsley. Stir well. Mix flour with lemon juice and thicken soup. Season and serve hot. Serves 6.