Shorbat Adas bil Hamod (Lentil Soup With Greens)
6 servings
Ready in 1 hr 20 min
Prep in 30 min
This traditional Lebanese soup is as simple as it is special “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out
Ingredients
- 3/4 cup brown lentils, washed well and picked free of any stones
- 7 cups chicken or vegetable stock
- 2/3 cup extra-virgin olive oil, plus more for drizzling if desired
- 2 medium yellow onions, finely chopped
- Fine sea salt and freshly cracked black pepper
- 2 bunches (about 1 pound) Swiss chard, stalks chopped into 1/2-inch pieces and leaves rolled into a bundle and thinly sliced
- 2 teaspoons cumin seeds, finely crushed with a mortar and pestle (or briefly pulsed in a spice grinder)
- 3/4 teaspoon Lebanese seven-spice powder (or 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground coriander), see Tip
- 6 garlic cloves, finely chopped
- 4 medium red potatoes (about 1 pound), peeled and roughly chopped into 1- to 1 1/2-inch chunks
- 5 tablespoons lemon juice, plus 1 to 2 tablespoons more to taste if you like (from 2 to 3 lemons)
- 1/4 packed cup cilantro leaves and tender stems, finely chopped
Instructions
Source
- Source:
- URL Import
- Publisher:
- Domain:
- nytimes.com
- Copyright:
- NYT Cooking
- Author:
- Noor Murad
- Date:
- 12/11/2024
- Added By:
- @hiba
- Import Result:
- View Import