Submitted by: Sara | Date Added: 5 Jul 2010 Listed in: Lebanese Dishes / Soup . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 1/2 cups lentils
• 2 1/2 Ibs. Swiss chard leaves
• 3/4 cup chopped onions
• 3/4 cup olive oil
• 1 bunch green kizbara (coriander), or 1 stalk celery
• 5 garlic cloves
• 1 1/2 tsp. salt
• 3/4 cup lemon juice (or to taste)
• 1 tsp. flour
Preparation
• Wash lentils well and leave to drain overnight.
• Wash again in morning and pick over.
• Cook with water to cover in pressure cooker for 10 minutes.
• Open cooker.
• Add chard leaves which have been chopped with a few stems and one cup water.
• Cook under pressure another 8 minutes.
• Meanwhile fry onions in olive oil.
• Crush garlic with salt and add to fried onions.
• Wash and chop kizbara or celery.
• Add with the onions to the chard and lentil mixture.
• Stir. Add lemon juice mixed with one teaspoon flour to thicken the sauce.
• Let simmer until it is like thick soup.
• Add seasonings.
• Serve hot.
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. :)
