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Lentil and Swiss Chard Soup with Lemon Juice [Shorbet Adass Bil Hamod]:
Submitted by: Madame Saydeh | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 Cup brown/green lentils
• 1 nice bunch Swiss chard
• 1 bunch coriander/cilantro
• 7 cups water
• 5 garlic cloves
• Juice of 2 lemons
• 1/4 cup olive oil

• Wash the Swiss chard, trim the ends [if the stalks are thick enough keep for the next recipe] chop into thin strips of about 1 cm (0.5 inches).
• Put the lentils and water in the pot over a high heat.
• Bring to a boil. Add the chopped chard.
• Reduce the heat to medium, cover and boil for 15 minutes.
• Mix the softened chard and lentils well and cook covered for another 45-50 minutes. (If augmenting the quantities, then adjust cooking time for about an hour..)
• Meanwhile, peel the garlic cloves and pound in the mortar with a generous portion of salt and chop the cilantro (coriander).
• In a skillet, heat some of the olive oil; add the garlic and cilantro and sauté for a few minutes (2-3 minutes about).
• Add the lemon juice, the rest of the olive oil to the coriander-garlic mixture and mix well.
• Incorporate well in the soup and simmer uncovered for another 5 minutes.
• Taste, adjust seasonings and serve.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)