Teta’s comfort served in a bowl. literally. This soup is not only delicious but it has so many health benefits to it. It’s also very versatile, don’t have a potato? Skip it. No carrots? Skip them
The recipe makes a large batch, but this soup freezes super well. So once it cools down, portion it and freeze it for a cold day!
Lebanese Lentils and Swiss chard Soup aka Adas B Hamod
One of the the healthiest and most fulfilling lebanese soups
Ingredients
- 2 cups broad Green Lentils
- 1 bunch swiss chard chopped lengthwise LEAVES ONLY
- 2 medium potatoes cubed
- 2 carrots cubed
- 2 medium onions diced
- 1/2 cup chopped coriander
- 1 tbsp cumin
- 1 tbsp salt
- water
- 3 lemons, squeezed
Instructions
- Boil lentils in a pot, covered, with 6 cups of water until they become tender. Check halfway thru if it needs more water
- In a separate pot, heat 3 tbsp of olive oil and fry your onions until golden
- Add the carrots and potatoes and fry them around for 5 mins
- Add cumin and salt and fry with the veggies for couple of minutes
- Add cooked lentils and their water and let them boil with the veggies for 5 min
- Top up with 4 cups of water and boil until your veggies are soft and cooked thru. Keep checking if water level decreases
- Add your chopped chard with 2 cups of water, let them boil covered for about 5-7 mins
- Add lemon juice, let it boil over once then add your coriander. Stir and turn off the heat
