Finely dice 2 medium onions, chop 1 cup fresh cilantro, dice 2 cups carrot and 1 1/2 cups potato, slice 1 cup celery, chop 4 cups Swiss chard, mash 8 garlic cloves, and juice 3 lemons.

Heat 2 to 3 tbsp olive oil in a large soup pot over medium heat. Fry the diced onion until translucent, about 5 to 7 minutes.

Add the mashed garlic and sauté for 30 seconds. Add the chopped cilantro and sauté for 1 minute.

Add the sliced celery and diced carrot to the pot. Cook, stirring occasionally, for 3 to 5 minutes.

Add 4 cups chopped Swiss chard and cook until slightly wilted, about 2 to 3 minutes. Stir in 2 cups brown lentils.

Stir in 1 tbsp tomato paste, 2 chicken stock cubes, 1 tsp salt, and 1 tbsp black pepper. Pour in 2 liters water and bring the soup to a boil.

Lower the heat to medium-low once boiling. Cover the pot and simmer for 45 minutes, stirring occasionally.

Add the diced potato and pour in about 1 liter additional water. Cover the pot and simmer over low heat for another 45 minutes.

Stir in the juice of 3 lemons and taste the soup. Adjust salt, black pepper, or lemon juice to preference.

If the soup is too watery, boil it uncovered until reduced to a hearty consistency. Ladle the hot soup into bowls and serve.

If the soup is too watery, let it boil uncovered for a few more minutes until the water evaporates a little more.