Lentil Soup with Ruby Swiss Chard and Lemon

Name: Lentil Soup with Ruby Swiss Chard and Lemon (Adas bi Hamood (aud-dus bee haum-mood))
Yield: About 4 cups
Cuisine: Lebanese
Ingredients: ½ teaspoon and ¼ teaspoon and ¼ teaspoon salt, divided; ½ cup brown lentils; ⅛ teaspoon coarsely ground black pepper; (You can substitute green Swiss chard.); 2 cups diced yellow onion (¼ inch); ¼ cup extra-virgin olive oil; ¾ teaspoon ground coriander; 2½ tablespoons freshly squeezed lemon juice; 1½ teaspoons flour; 4 cups (lightly packed) sliced ruby Swiss chard (1-inch slices); 2 large garlic cloves; ¾ cup coarsely chopped cilantro; use green leafy parts and tender stems

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

Preparation info

About
4 cups

Difficulty
Easy

Appears in

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.

Ingredients

For the Soup

4 cups (lightly packed) sliced ruby Swiss chard (1-inch slices)
½ cup

Asia
Lebanon
Side dish
Vegan
Soup
Mediterranean

Method

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.