Adas bi hamod as we refer to it in Lebanon is a great vegetarian soup. It’s a traditional soup that can be served as a main dish or a first course. The Swiss chard is full of nutrients, iron, fiber, protein and vitamins. It is an excellent source of vitamins C,E and K (is especially beneficial for bone health). Chard is also a good source of many other nutrients including vitamin B6, protein, calcium, thiamine, zinc and folic acid.
I deviated a bit from the original recipe to make this my version and I really liked the outcome. I added mint and omitted the diced potatoes and cilantro. I found that mint and lemon juice gave it a fresher and tastier flavor. Hope you will give it a try.
- 1 cup dried lentil
- 2 bunches Swiss chard
- 7 cups water
- 3 diced onions
- 5 cloves garlic, chopped
- 1/2 cup fresh lemon juice
- 1/2 teaspoon cumin
- 3/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon all purpose flour
- 1/4 cup fresh mint, chopped
- Cayenne pepper, optional
- Wash the lentils well and place in a pot.
- Add 7 cups hot water to the pot and boil over medium heat.
- Cover and cook for 15 minutes.
- In the meantime, wash the Swiss chard well, coarsely chop leaves and stems. Set aside.
- In a different pot, cook the onions and garlic in olive oil until fragrant and translucent.
- Add to the cooked lentils, salt, pepper, cumin, chopped mint, Swiss chard. Cover.
- Mix lemon juice with 1 teaspoon flour and add to the mixture.
- Cook for 5 minutes and turn heat off.
- Adjust lemon juice and salt to your liking.
- Drizzle extra virgin olive oil and lemon juice before serving.
- This soup can be served hot or at room temperature.