Adas bil hamod, lentil and chard soup
Lebanese brown lentil, potato and chard soup with lemon and mint.
Active time35 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 400 g fresh Swiss chard
- 30 g fresh coriander
- 4 garlic cloves
- 1 onion
- 250 g potatoes
- 1 tsp ground cumin
- 1500 ml water
- 7 tbsp olive oil
- 60 ml lemon juice
- 320 g dried brown lentils
- 1 tbsp dried mint
- ½ tsp ground black pepper
- 17 g salt
Preparation
Peel the potatoes. Rinse the lentils. Wash the chard and coriander. Separate the stalks from the leaves and chop separately. Peel and chop the onion and garlic; dice the potatoes finely.
400 g fresh Swiss chard30 g fresh coriander4 garlic cloves1 onion250 g potatoes320 g dried brown lentils- knife
- chopping board
- peeler
- colander
Heat 3 tbsp of oil. Soften the onion and stalks, then add cumin and pepper. Add the lentils, potatoes, coriander and measured water. Bring to the boil, cover and simmer for about 20 minutes, until the lentils begin to soften.
1 tsp ground cumin1500 ml water7 tbsp olive oil½ tsp ground black pepper- casserole dish
- lid
- spoon
Add the leaves and salt, then simmer for about 10 more minutes. Extend cooking if necessary: potatoes and lentils must be fully tender.
17 g salt- casserole dish
- lid
- spoon
Towards the end of cooking, heat the remaining 4 tbsp of oil in a small pan. Gently fry the garlic and mint until lightly golden, without burning. Stir into the soup with the lemon juice and serve.
60 ml lemon juice1 tbsp dried mint- frying pan
- spatula
- casserole dish
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration