Levantine cuisine · Soups & Stews

Adas bi Hamod

Sour lentil soup with Swiss chard, diced potato, plenty of lemon and fresh cilantro.

Ingredients · for 4 servings

• 250 g brown lentils
• 400 g Swiss chard
• 2 potatoes
• 1 onion
• 5 cloves garlic
• 1 bunch fresh cilantro
• 2 lemons
• 1.5 l vegetable broth
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the lentils, peel the potatoes and cut into 1.5 cm cubes; wash the chard, cut the stems into pieces and the leaves into broad strips.
2. Bring the lentils to a boil with the broth and cook uncovered over medium heat for 20 min., skimming off the foam, until nearly tender.
3. Add the potatoes and chard stems and cook for another 10 min., then stir in the chard leaves and let them wilt for 5 min.
4. Meanwhile, finely chop the onion and fry it in the olive oil for 6–7 min. until golden brown, add the finely chopped garlic with the chopped cilantro and cook for 1 min. until fragrant.
5. Stir this seasoning mixture into the soup and let everything steep together for another 5 min. so the flavors combine.
6. Season to taste strongly sour with the juice of 1.5 lemons, salt and pepper, and serve lukewarm or hot with the remaining lemon wedges.