Swiss Chard – Lentil Soup (Adas Bis Silq)

Probably our favorite way to enjoy Swiss Chard, this vegan Lebanese soup has a rich and meaty taste and begs to be accompanied by a fresh loaf of Khoubz, the Middle Eastern flatbread. Like most pulse-based soups, this one will taste even better upon reheating the next day. Consider using the discarded stems for Swiss Chard Dip. The version relayed below was adapted from one presented in Tess Mallos’ 1990 The Complete Middle East Cookbook (ISBN 978-0804838764).

1½ cups brown lentils
6 cups cold water
¼ cup olive oil
1 large onion, finely chopped
4 garlic cloves, minced
8-10 swiss chard leaves, washed, destemmed and shredded
1/3 cup cilantro, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup lemon juice

Pick over lentils to remove any stones or other foreign matter. Place in a heavy pot with the water and bring to a boil. Reduce heat to simmer, cover, and cook until tender, about an hour.

Heat olive oil in a large pan over medium. Add in onion and sauté until transparent, about 8-10 minutes. Add in the garlic and cook another 15-20 seconds. Add in the prepared swiss chard and continue sautéing until the greens have wilted.

Add onion-chard sauté into the cooked lentils, adding cilantro, salt, pepper, and lemon juice. Adjust seasonings to taste. Cover and simmer gently for 15-20 minutes. Serve in deep bowls with plenty of fresh bread.

Swiss Chard – Lentil Soup (Adas Bis Silq)

Archive