Friday, May 22, 2009

Syrian Lentil and Chard Soup--Adas bi Haamud

I modified this with an aji picante (hot pepper)...although the spice was nice, it overwhelmed the lemon after the second day. (The first day it just tasted weird.) Still, it was a good soup.

1 1/2 cups of lentils

3 T olive oil

1 large bunch chard, any kind is fine

1 large onion, chopped

1 rib celery

4 cloves garlic

1/2 cup fresh squeezed lemon juice

1 t flour

salt and pepper to taste

Cook the lentils in plenty of water (more than enough to cover) until done, approximately 40 minutes. Add chard leaves which have been chopped and one cup water, reserve the stems. Meanwhile saute the onions, chopped chard stems and celery in the olive oil. Crush garlic with salt and add to onions, continue to saute until vegetables are softened and golden. Add with the vegetables to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to flavor the soup. Let simmer until it thickens. Add salt and pepper to taste.

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