Lentil Soup with Ruby Swiss Chard and Lemon

Adas bi Hamood (aud-dus bee haum-mood)


Preparation info

  • About

    4 cups

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Swiss chard is in the same family as beets and spinach, and contains an impressive list of health-promoting nutrients. This delicious combination of lentils, browned onions, cilantro, lemon, and Swiss chard provides a soup that is both healthy and flavorful.


For the Soup

  • 4 cups (lightly packed) sliced ruby Swiss chard (1-inch slices)
  • ½ cup brown lentils
  • ½ teaspoon and ¼ teaspoon and ¼ teaspoon salt, divided
  • ¼ cup extra-virgin olive oil
  • 2 cups diced yellow onion (¼ inch)
  • teaspoon coarsely ground black pepper
  • ¾ teaspoon ground coriander
  • 2 large garlic cloves
  • ¾ cup coarsely chopped cilantro; use green leafy parts and tender stems
  • teaspoons flour
  • tablespoons freshly squeezed lemon juice
  • (You can substitute green Swiss chard.)


    Prepare Ahead

    You can prepare the soup several days in advance. As it remains refrigerated, the flavors continue to develop. You can also freeze the soup for several weeks in a well-sealed container. Serve as directed.