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: 2 cups diced yellow onion (¼ inch); ¼ cup extra-virgin olive oil; ½ teaspoon and ¼ teaspoon and ¼ teaspoon salt, divided; 4 cups (lightly packed) sliced ruby Swiss chard (1-inch slices); ¾ cup coarsely chopped cilantro; use green leafy parts and tender stems; ¾ teaspoon ground coriander; ½ cup brown lentils; (You can substitute green Swiss chard.); 2½ tablespoons freshly squeezed lemon juice; 1½ teaspoons flour; 2 large garlic cloves; ⅛ teaspoon coarsely ground black pepper

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
Soup
Mediterranean
Vegan

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.