Lebanese Lentil and Chard Soup (Shorbat Adas)
This Lebanese lentil and chard soup is pure comfort, like a hug in a bowl. You'll love its velvety texture and earthy flavors brightened with a hint of lemon. In Lebanon, soups like this are part of traditional mezze, often served to break the Ramadan fast. By the way, if you're wondering what typical Lebanese dishes are, know that legume soups are as iconic as hummus or tabbouleh. And to answer another common question: the difference between Lebanese and Israeli hummus lies mainly in texture and flavor balance, but here we indulge in this authentic soup. Enjoy!
Ingredients
- brown lentils200 g
- fresh chard300 g
- onion1 large
- garlic3 cloves
- ground cumin1 tsp
- ground coriander1 tsp
- turmeric1/2 tsp
- olive oil2 tbsp
- lemon1
- salt1 tsp
- black pepper1/2 tsp
- water1.5 L
Instructions
- 1
Rinse the lentils and drain. Wash the chard, separate the leaves from the stems, and cut everything into strips.
- 2
In a large pot, sauté the chopped onion and minced garlic in olive oil until tender.
- 3
Add the spices (cumin, coriander, turmeric), salt, and pepper, mix, and let them release their aroma for 1 minute.
- 4
Add the lentils, chard, and water. Bring to a boil, then reduce heat and simmer for 30 minutes until the lentils are soft.
- 5
Squeeze the lemon and add the juice at the end of cooking. Adjust seasoning if needed.
- 6
Serve hot, optionally with an extra squeeze of lemon.
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