Adas Bis Silq

A bowl of this lentil and Swiss chard soup will warm up any winter dinner.

5 to 6 servings 


1½ cups brown lentils
6 cups cold water
1 large onion, finely chopped
1/4 cup olive oil
3 cloves of garlic, minced
8 to 10 Swiss chard leaves
1/4 cup chopped coriander leaves
Salt and pepper to taste
1/4 cup lemon juice

Recipe preparation

Rinse the lentils well. Place in a large, heavy pan with the water. Bring to a boil, skimming the surface; reduce the heat. Simmer, covered, for 1 hour or until the lentils are tender. Brown the onion in oil in a skillet until translucent. Add the garlic. Sauté for 1 minute longer. Rinse the Swiss chard leaves and discard the stems. Slice the leaves into halves and coarsely shred. Add to the onion mixture. Cook until the leaves wilt. Add the mixture to the lentils, with the coriander, salt, pepper and lemon juice. Simmer, covered, for 15 to 20 minutes longer. Serve the soup garnished with lemon wedges.