Another traditional Lebanese soup, served also as a main dish due to its powerful ingredients; featuring chard, lentil and potato. A hearty soup, full of iron, protein, fibers and vitamins, suitable for vegetarians and people abstaining from eating meat during the lent period.
Chard health benefits:
Chard is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; chlorophyll, other plant pigments, and soluble fiber. It is an excellent source of vitamins C, E, and K (is especially beneficial in the maintenance of bone health), carotene. It is also an excellent source of several minerals including potassium, magnesium, iron, and manganese. Chard is also a good source of many other nutrients including vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid.
You will need:
- chard; leaf and stems (coarsely chopped) about 500g
- 1 cup lentils
- 2 cups medium cubed potatoes
- 1 big onion finely diced
- 3 garlic cloves roughly chopped
- 2 tbsp olive oil
- salt to taste
- juice of 2 lemons or so (your choice to taste)
- 1.5 -2 liters water
Cook the onion and garlic with the olive oil until tender and fragrant. Add the washed lentils and cover with 1 liter of water. Boil for 10 minutes then add potato and chard with another half liter of water (If you want a more watery soup you can add 1 liter).
When it starts to boil, reduce the heat to low and simmer for 30 minutes. Turn off the heat then add salt and lemon as per your taste.
My husband doesn’t like lemon too much, unlike me. To please all taste, you can serve lemon aside, so each of you can season individually.
Serve it warm and enjoy one of my favorite soup.
This quantity serves 4-6 plates. If you are pairing it with another food, it will serve even 8 plates. Sahtein!