Guest Post: Lentils and Lemon Soup (Adass bi-Hamod)
Servings Prep Time
4people 10-15minutes
Cook Time
20minutes
Servings Prep Time
4people 10-15minutes
Cook Time
20minutes
Ingredients
  • 2tablespoons olive or vegetable oil
  • 2 onionsfinely chopped
  • 1 bunch of chardstems thickly sliced and leaves chopped
  • 1(200)cup(gram) green lentils
  • 1 potatodiced
  • 2 garlic clovescrushed (separated)
  • 1teaspoon coriander
  • water
  • Handful fresh cilantro, leaves pickedleaves picked
  • 2 the juice lemons
  • saltto taste
Instructions
  1. In a large pot over medium-high heat, heat the oil and add the onions. Cook till transparent.
  2. Add the chard stems (not the leaves) and sauté 1 minute.
  3. Add the lentils, potato, ground coriander, and one of the crushed garlic cloves. Add water to just cover, and bring to a boil. Turn the heat down to medium and simmer until the lentils are nearly cooked.
  4. Add the chard leaves and simmer a further 10 minutes.
  5. Take off the heat and stir in the second garlic clove, the cilantro leaves, the lemon juice and salt to taste.
  6. Serve hot or lukewarm.