ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Shorbat adas bil hamod (Lebanese lemony lentil soup with chard)
A soup of the Lebanese highlands: brown lentils with potato and chard, plenty of garlic and coriander, soured with lemon ("bil hamod" means with lemon). Meatless, eaten during fasting.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Rinse the lentils, and cook in 1.5 L water for 15 minutes.
- Add the potato, season with salt, and cook for another 10 minutes.
- Meanwhile, cook the onion in the olive oil for 6-8 minutes until golden in a pan.
- Add the garlic, cumin and half the coriander, and fry for 1 minute.
- Add the onion mixture and the chard to the soup, and cook for 8-10 minutes, until the lentils and potato are soft and the chard has wilted.
- Stir in the lemon juice and the remaining coriander, and season with salt and pepper. Serve with toasted pita.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry some thinly sliced onion until crisp, and sprinkle it on top.
- Even better the next day; top up the lemon juice after reheating.
Similar recipes
- Sorrel soup with sour cream · Hungarian
- Preserving sorrel for winter · Hungarian
- Sorrel soup · Hungarian
- Puréed lentil soup · Hungarian
- Lentil soup with lemon and spinach · French
- Horta (boiled wild greens) · Greek
More middle east & caucasus ideas
- Mercimek çorbası (Turkish red lentil soup)
- Ezogelin çorbası (red lentil, bulgur and rice soup with mint and paprika)
- Havuç tarator (fried carrot in garlic yoghurt with walnuts)
- Domates çorbası (tomato soup with cheese)
- Yayla çorbası (yoghurt and rice soup with mint butter)
- Tarhana çorbası (dried tarhana soup)
- İşkembe çorbası (tripe soup with garlic and vinegar)
- Düğün çorbası (wedding lamb soup with egg-yolk and lemon liaison)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings