Moroccan cuisine · Soups & Stews

Adas bel Selq

Brown lentils simmered tender with chard and browned garlic, finished generously with olive oil.

Ingredients · for 4 servings

• 250 g brown lentils
• 400 g chard
• 5 cloves garlic
• 2 onions
• 1 tsp cumin
• 1/2 tsp paprika (sweet)
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Rinse and pick over the lentils in a sieve, finely dice the onions and cut the garlic into thin slices.
2. Heat 3 tbsp olive oil in a pot and cook the onions over medium heat for 6 min. until soft, then toast half the garlic with cumin and paprika for 1 min.
3. Add the lentils, pour in 1 l hot water and simmer covered for 25 min. until nearly tender but still holding their shape.
4. Cut the chard stems into 2 cm pieces and the leaves into wide strips, add the stems and cook along for 5 min.
5. Fold in the leaves, season with salt and pepper and cook uncovered for a further 8–10 min. until the lentils are creamy and the stew thickens.
6. Fry the remaining garlic in 3 tbsp olive oil until golden brown, pour over the stew and serve with chopped cilantro and lemon wedges.