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Lentils, Swiss Chard and Lemon Soup – Adass Bi Hamod

2021-01-26
  • Servings : 4

This Lebanese vegetarian/vegan soup is a meal on its own! You can eat it in winter, served warm, or in summer, served at room temperature or cold. It’s also a favourite dish during lent.
It’s usually served with Lebanese flat bread and a side platter of spring onions, radishes, rocket, watercress and/or other greens such as mustard greens.

Potatoes are also used in this soup but the original recipe (in the older times)
included Jerusalem artichokes* instead of potatoes (*tuber/root vegetables similar to potatoes). But nowadays potatoes are used because they are easier to find.

It is tangy, tasty and fully nutritious with its content of protein, fibre, vitamins and minerals. In this recipe we usually use the brown lentils but you can use also the green or the Puy lentils.

Once you try it you will want to eat it again and again!

There are no exact amount for the ingredients. Being a soup you can add more of one ingredient and less of another but bear in mind that lentil, Swiss chard and lemon are the primary ingredients.

– Topinambour is the french word for Jerusalem artichoke
– you can replace Swiss chard with spinach although it won’t have exactly the same taste

Ingredients

  • 1 cup of brown lentils, rinsed
  • About 400g of washed and shredded leaves and stems of Swiss chard
  • 2 medium potatoes, cubed
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • Juice of 1 lemon (or more - to taste)
  • 1 handful of washed and finely chopped fresh coriander
  • 3 or more tbsp of Olive oil
  • 1/2 tsp of each : allspice, black pepper and turmeric (healthy supplement)
  • Salt, to taste

Method

Step 1

Fill a big pot with enough water then put it over medium heat and throw in the lentils, the Swiss chard, the potatoes, the lemon juice and the spices. Cover and let il boil.

Step 2

Meanwhile, put a frying pan over another medium heat and add, first, the onions. Stir fry until they are translucent then add the minced garlic and the chopped coriander. Sauté rapidly, remove from the heat and add everything to the boiling soup. Add now the salt and let the soup simmer on a lower heat until All the ingredients are cooked and the soup is no longer watery. If it’s too thick, add more water (if you like). Taste and adjust the seasoning and lemon, if needed.

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