Adas bil Hamod

Ingredients for 3 servings:

• 250 g lentils, brown
• 1 liter of water or more for the lentils
• 1 bunch of chard
• 1 large onion(s)
• some olive oil
• 1 tbsp cumin powder
• 1 tbsp mint, dried
• 2 lemons, juice
• n. B. Salt
• possibly flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Lebanese-style lentil soup

Cook the lentils in plenty of water until soft. Clean and finely chop the chard, add it to the pot, and cook until soft. In the meantime, peel and finely dice the onion, then fry it in olive oil until golden brown. Add it to the pot, along with the spices mentioned above. At the end, add the lemon juice to the soup. If it’s too runny, you can thicken it slightly by dissolving flour in the water. Not too much; it should still be soupy. I got this recipe from my mom, and it’s simply delicious! Tip: You can use other vegetables instead of the chard, such as potatoes or zucchini. Some people use both.