Swiss chard contains a list of health-promoting nutrients. Add lentils and onions = healthy and flavorful soup!
حمود ثنائية عدس (Arabic)
/aud-dus bee haum-mood/
makes about 4 cups (960 ml)
Can be made several days in advance or
freeze for a quick dinner.
4 cups (960 ml) Swiss chard, lightly sliced
1/2 cup (120 ml) brown lentils (If need to, check to see if the brand is gluten free.)
1/4 cup (60 ml) olive oil
2 cups (480 ml) diced onion
3/4 tsp. (3,6 ml) ground coriander
2 large garlic cloves, mashed with pinch of salt
3/4 cups (180 ml) chopped cilantro (leaves and stems) or parsley
1 1/2 tsp. (7,25 ml) flour (or a gluten free flour)
2 1/2 Tbs. (37 ml) organic lemon juice
some chopped green onion
some chopped green onion
A. Preparing the soup:
1. Rinse the Swiss chard well before slicing.
2. Cut and discard the thick stalk, then cut each leaf in half, lengthwise. Cut leaves width-wise.
B. Lentils:
1. Place them in a lot pot with 4 cups (960 ml) of water, on high, and cover.
2. Reduce heat to medium-low once it has boiled.
3. Simmer covered about 20 minutes.
C. Vegetables:
1. Preheat the olive oil in a large skilled over medium-high heat.
2. Sauté the onions, pinch of black pepper, and the coriander.
3. Add the garlic, cilantro/parsley, sliced Swiss chard, and flour.
4. Cook until the chard has wilted.
5. Remove from the heat.
D. Finishing up:
1. When the lentils are tender, add the Swiss chard mixture, lemon juice, and turn the heat to hight.
2. Once it boils, reduce to medium-low, and simmer covered for 10 minutes.
3. Remove from the heat and cool for 15 minutes.
E. Serve:
1. when a little warm.
2. If it is too thick, thin it with boiling water or additional lemon juice.
3. Sprinkle with chopped green onion.
2. Sauté the onions, pinch of black pepper, and the coriander.
3. Add the garlic, cilantro/parsley, sliced Swiss chard, and flour.
4. Cook until the chard has wilted.
5. Remove from the heat.
D. Finishing up:
1. When the lentils are tender, add the Swiss chard mixture, lemon juice, and turn the heat to hight.
2. Once it boils, reduce to medium-low, and simmer covered for 10 minutes.
3. Remove from the heat and cool for 15 minutes.
E. Serve:
1. when a little warm.
2. If it is too thick, thin it with boiling water or additional lemon juice.
3. Sprinkle with chopped green onion.
Lentils were one of the first crops domesticated in the Near East, nearly 9500 to 13000 years ago!
Grow your own lentils...
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Use a growing pole, not a lot of watering once pods have begun to dry.
Companion plants: potatoes, cucumbers, summer savory, NOT with onions or garlic
