Nice to meet you! Crush the garlic with 1/2 teaspoon salt. Add the swiss chard and cook until wilted. And should I add them towards the end? ©2008-2020 Blue Zones, LLC. Anne thank you–those bowls are from Anthropologie! The soup-makers were simply asked to stop by the church to pick up containers for transporting the soup from home. IDK if anyone has pointed this out to you, but your cookbook states this makes 10 servings…oops. This site uses Akismet to reduce spam. That soup kitchen story made me feel all kinds of emotions! If only I had done my math beforehand. I “said” the same thing as your friend Maureennnaaaboood? I’d love to work on the crushed lentil soup recipe, which sounds like another delicious variation of rushta. . I love to ramp my Lebanese lentil soup up with plenty of garlic, a healthy and delicious addition of swiss chard, and lemon. Sauté until very soft and translucent. Lebanese Lentil Soup with Swiss Chard and Lemon Previous. I think next time I will double or triple the recipe so there will be leftovers for lunch. The scent of the bean soup that I served at Christo Rey in Lansing long ago remains imprinted on my brain. The Lentil Soup is a hearty meal with flavour from the Middle East. Nearly fat-free and filled with fiber, lentils are a power legume that are grown year-round.…, Lentils are popular in all cultures where a lot of beans are eaten because they…, With only 5 ingredients, lentil gnocchi is an easy weeknight meal you can prep ahead…, Rich, healthy, vegan, and quick to prepare soup. Huge. And I remember my mother making her own homemade noodles by hand–no home pasta machines in those days or in my grandmother’s day. 1 large yellow onion, chopped into 1/4 inch pieces. Then add the garlic and cilantro and cook for a minute. My mum is a well known lebanese cook in the town I grew up in. (Tastes like soap to me). Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. I based my ability strictly on growing up in a large Lebanese family. Ingredients: 1 bag of GOYA Lentils (16 ounce bag) 3 tablespoons of olive oil. Lebanese rushta is the simplest soup around, a mix of lentils and thin pasta noodles cooked in water with buttery sautéed onions added to the mix. Add the swiss chard to the pot, cover, and simmer over low heat for 3o minutes. My hubris in thinking I could make mass quantities without a recipe or ratio guide was astounding. Next Authorbaidoone Rating Difficulty Beginner. Love the photos and the story and of course that soup which we call adas b-hamod. Bring water to a boil in a large pot. What other herb might work? Cover and boil gently for 15 minutes. It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. Lentils. Lebanese cookbooks have taught me about all kinds of variations on certain traditional dishes that involve the real flavor-makers in any dish: herbs, garlic, greens, tartness, and seasoning that starts at the very beginning. David, thank YOU for making my day with your beautiful words. Who knows, I said. Peggy, cooked pasta would be added to the final mix of lentils, onions, chard which is just heated through. Mix the lemon juice and flour and stir into the soup. If you want a lentil side dish instead of soup, cut the amount of broth and water to 1 1/2 cups each. Maureen, Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. 1 bunch Swiss Chard, cleaned, trimmed, and chopped into 1-inch pieces 3/4 cup cilantro, coarsely chopped 1 1/2 teaspoons unbleached all-purpose flour 3 tablespoons freshly squeezed lemon juice INSTRUCTIONS In a 2- or 3-quart soup pot, bring lentils, 4 cups … Creamed Chard and Spring Onion Pasta. Says it tastes, “Just like home.” Yay! As I am Lebanese, I squeeze one whole large lemon … Lebanese lentil soup, or rushta, is a Lebanese staple. When soup is the consistency you like, stir in lemon … Happily, my subs worked, because I didn’t have two items, so subbed fresh baby spinach for chard, and garam masala (home blended) for coriander. Save my name, email, and website in this browser for the next time I comment. Stir and cook for about 5 minutes. Oh Maureen! If you would prefer a thinner soup, add more broth or water 1/2 cup at a time. Lebanese lentil soup, or rushta, is a Lebanese staple. And that’s just fine because it tastes so delicious like that. Maureen, I just made this soup for dinner tonight, but it smelled so yummy I had to try it for lunch. Ingredients: 11/4 cups dried green lentils (Once cooked, reserve 1/2 cup cooked lentil water) 10 oz bag of fresh spinach roughly chopped (Swiss chard could also be substituted) 1 medium sized onion - chopped. I would add the sun-dried tomatoes perhaps with the lentils as they cook, to soften them. Easy to make and SO much healthier and flavorful than my usual recipe. Thank you for sharing your blog with us. 1 bay leaf. Add this swiss chard/onion mixture to the lentils. Now that the soup is ready, juice about half a lemon per bowl of soup. Your blog is beautiful and the food looks authentic and true to the recipes handed down to me. I love the addition of Swiss Chard to make it extra healthy! Add lemon juice and cumin before serving. So did you attend Culinary are you a professional Chef? Haven’t had it for years–I have yet to make it even once since I left my parents’ home many, many decades ago. Wash and chop the chard or spinach, and add to the lentils with 1 cup water. Mix lemon juice, crushed garlic and salt together in a bowl; add to the pot. Thank you for helping me out with measurements. Fabulous version of Rushta. Love your column, love your pics, and LOVE rushta! A hearty gratin featuring fall crops. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes. Sweet Potato, Swiss Chard, and Quinoa Gratin. Add the Swiss chard and cilantro and sauté until bright green and tender. Serves: 4-6 Ingredients 550 g / 1lb¼ oz Swiss chard washed thoroughly. Looks delicious! Hi Maureen, I just made this soup again today, it’s fast, fresh and healthy, and I love it. Slowly incorporate the lemon juice into the garlic paste, then the olive oil. Learn how your comment data is processed. In fact, a traditional Lebanese version of a lentil soup should call for a lemon. A cheesy, rich pasta dish with swiss chard and mild spring onions. Quick green mix. It is healthy, vegetarian and very easy to prepare. Lebanese Knafeh Jibneh with Orange Blossom Syrup, Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, “A terrific and important book!” — Anthony Bourdain. The containers were ginormous. If … Warming, good for you, and always a hit. And it’s the best to be shared with entire family! Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes. I did attend culinary school! Thank you again for a wonderful blog. Bridget. I will make it soon again. It is a healthy meal often made on cold winter nights offering warmth and energy for the whole family. Meanwhile, heat the oil in a skillet. 1 medium sized potato - chopped into 1cm cubes. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes. Main Dish / Vegetarian / Plant-based / Vegan. Healthy, hearty, delicious soup (not tasty soup; delicious soup) that I could make with ease was top of mind. Your email address will not be published. Upgrade your average brown lentil soup with this recipe by adding swiss chard, lemon and potatoes in this traditional Lebanese soup. It is packed with great nutrients including Swiss Chard, Lentils, Carrots and Lemons. Chef Kamal demonstrates how to prepare Lentil soup with swiss chard (adas bi hamood), using brown lentils, swiss chard, cilantro and lemon. Definitely a great way to get rid of my leftover swiss chard & dried beans ! I recommend juicing the lemon prior to adding it to the yellow lentil soup. Hi Maureen from Sydney Australia. Required fields are marked *. Lebanese lentil soup with vegetables is recipe from my childhood, my mom made this traditional soup for us all winter long. Victoria. I just made this and it was so delicious. Thanks so much Victoria! Thanks for bringing us new versions of our old favorites! Make sure to remove the very bottom part of the stems, and discard them. This recipe makes a big batch. 3 cloves of garlic, sliced. Once the chard mixture is added to the lentils, the longer it is cooked the more the chard will lose its vibrant green color and the more the lentils will soak up the liquid, so keep that cooking to a minimum. I have this obsession in my head to try this soup just like you made it but just by adding some dry roasted tomatoes What you think? Not at you, but with you and with those little stinkin’ lentils that didn’t help you out of the woods. I had been serving breakfast in their soup kitchen for a while and thought I would give the other soup makers a run for their money. Thanks so much for joining us here, and for your kind words!! I would never think to put that much cilantro in soup. Cook until the chard is wilted. Love this recipe and really like your bowls. Sign up for the BLUE ZONES® free weekly email where we bring you exclusive interviews, cutting edge longevity news, and fresh tips for living longer, better. Drain excess water cut off and discard the dirty bottom ends of the stalks, then chop into strips across about 2 cm / ¾ inch. In a large saucepan put the lentils and about 9 cups of water, place on high heat. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. Is it soup?, one woman asked. Add chard; continue cooking until wilted, about 5 minutes. Plus I could afford to make many gallons of this soup a little easier than chicken noodle or vegetable beef.