One of the most popular soups in Lebanon is Lentil and Swiss Chard Soup (known as adas bi hammed). It’s one of my favorite soups that I grew up eating. It’s so delicious and the easiest soup recipe you’ll ever find. This soup is cooked in an open pot on the stove and is ready in a snap.
While the lentils are cooking in water, the remaining ingredients can be readied. The swiss chard is washed and chopped. The onions and garlic are sautéed in olive oil. The coriander is also added to the mixture and cooked to release its nutty aroma and flavor in the soup; while filling my kitchen with its most wonderful fragrance. You really have to experience it to know how wonderful it truly is.
Last, the onion, garlic and coriander mixture, fresh lemon juice and the swiss chard come together with the cooked lentils to simmer into the most flavorful and delicious soup ever.
- 1 cup brown lentils, rinsed
- 6½ cups of water
- ½ tablespoon salt
- ⅛ teaspoon coarsely ground pepper
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves crushed
- 2 tablespoons coriander
- 1 bunch of swiss chard, coarsely chopped (ribs and leaves)
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour (optional to thicken the soup)
- Over high heat, in a large pot combine lentil and water bring to boil. Reduce heat to medium-low, cover and cook for 25 minutes or until lentils are tender.
- Heat the oil in a pan over high heat, add the onion and cook, stirring constantly until the onions start to get a light gold color. Add the crushed garlic and the coriander and cook for an additional minute. (At this point you can add the flour if you so choose.)
- Add the onion, garlic and coriander mixture to the lentils. Stir in the lemon juice and add the chopped swiss chard. Add the olive oil and season with salt and pepper.
- Simmer over low heat for 10-15 minutes until swiss chard is tender and soup is thicker. Serve warm with additional lemon juice (if desired) and rustic bread.