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Lebanese-Style Lentil Soup with Swiss Chard and Lemon (Adas b Hamod)
Main Dish / Vegetarian / Plant-based / Vegan
(659 votes, average: 3.70 out of 5)
Loading...This warming lentil soup with flavors inspired by the Middle East is packed with greens and beans—two Blue Zones diet staples you should always have in the kitchen.
Yield: 8 servings
Recipe by Souraya Farhat
Ingredients
3 cups red lentils
12 cups water
1 large red onion, diced
2 small Yukon gold potatoes, diced
1 medium zucchini, diced
4 cups Swiss chard, chopped
1 bunch of cilantro, chopped
¼ cup of lemon juice, more to taste
1 teaspoon cumin
Salt and pepper, to taste
Directions
- In a large pot, add lentils and water and place on medium heat to boil.
- In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
- After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
- Add salt and pepper to taste.
- Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
- Add the chopped cilantro. Stir and cook for about 5 minutes.
- Add lemon juice and cumin before serving.
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