Adas bi Hamod (Lebanese Lentil, Chard and Lemon Soup)

Instructions

1. Put the lentils and water in a large pot, bring to a boil and skim off the foam. Reduce the heat and simmer, partly covered, for 20 minutes.
2. Meanwhile, heat the 2 tbsp olive oil in a pan over medium heat. Cook the onions for 8 minutes until soft and golden, add the chard stems and cook for 5 minutes more.
3. Stir the onion mixture, potato, cumin, salt and pepper into the lentils. Simmer for 20 minutes, until the lentils and potato are very soft.
4. Add the chard leaves and cook for 5 to 8 minutes, until wilted and tender.
5. Heat the remaining 2 tbsp oil in a small pan, then fry the garlic and cilantro for 2 minutes, until fragrant but not browned. Stir into the soup with the lemon juice.
6. Simmer for 5 minutes. Mash a few ladlefuls against the side of the pot for a thicker body, taste and adjust the salt and lemon, and serve hot.

Tips

• Add the lemon juice gradually and taste as you go, since lemons vary. Mashing or blending a ladleful of the soup and stirring it back in gives a creamier body without flour.
• Spinach or kale can replace chard. Red lentils cook faster, in about 20 minutes, but give a smoother, less textured soup.