Adas bi Hamod with Chard
A thick, sour-bright soup of brown lentils, potato and Swiss chard, finished with garlic and cilantro fried in olive oil.
- Cuisine
- Levantine · Lebanon
- Time
- 50 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 cups brown lentils, rinsed
- 1 bunch swiss chard, chopped
- 1 russet potato, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 bunch cilantro, chopped
- 3 tbsp olive oil
- 2 lemons
- 2 tsp ground cumin
- 6 cups water
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Method
- Soften the onion in 1 tbsp of the oil for 5 minutes, then add the lentils, potato, cumin, water, salt and pepper. Simmer for 25 minutes.
- Stir in the chard and cook for 5 minutes more, until wilted and the lentils are soft.
- In a small pan, fry the garlic and cilantro in the rest of the oil for 2 minutes and stir into the soup.
- Finish with the juice of both lemons and taste for salt.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 443 kcal
- Protein
- 21.5 g
- Carbohydrates
- 67.3 g
- Fat
- 12.4 g
- Fiber
- 12 g
- Sodium
- 909 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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