Chard and Lentil Stew

Saliq u Adas


Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Chard, considered the new “supergreen,” has been used extensively in southern Palestinian cuisine for centuries. This is a hearty and warming stew, perfect in autumn.


  • 1 medium onion, chopped
  • Extra virgin olive oil
  • 1 pound (450 grams)


Fry the chopped onion in 3 tablespoons of olive oil on medium heat until golden brown. Add the chard and sauté it in batches until it is wilted. Stir in the lentils and water and cook until tender, about 40 minutes. In a mortar and pestle, grind the dill seeds and red pepper flakes with salt, using