A healthy and nutritious soup. Lebanese Lemon Lentil Soup with Swiss Chard Recipe. . Yes, this soup ca be made with beans and/or chickpeas–delicous! Warming, good for … Maureen, my mouth is watering looking at your delicious & hearty lentil soup! If only I had done my math beforehand. Make sure to remove the very bottom part of the stems, and discard them. It is healthy, vegetarian and very easy to prepare. That’s why I’ve also included it in this recipe, so as to remain as authentic as possible. This soup is filling, nutritious and absolutely delightful. I just checked out your site and am looking forward to exploring over there–very neat. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes. So, please make sure you can taste the lemon juice in this lovely dish. Add chard; continue cooking until wilted, about 5 minutes. xoxo 8 cups of chicken broth. Prepare ahead: You can prepare the soup … After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water. Main Dish / Vegetarian / Plant-based / Vegan. It’s been 4 years and 9 months since you wrote this post, Maureen, and I can’t tell you how much it charmed me. Swiss chard is in the same family as beets and spinach, and contains an impressive list of health-promoting nutrients. Season with salt to taste and simmer … Heat olive oil in a fry pan. Increase heat to high and cook another 1 to 2 minutes. The containers were ginormous. Hope to keep reading you your story’s do make me laugh.I remember making frozen peas for dinner the box direction said to add 11/2 cups of salted water so I Did those peas looked like seeds. 3 cloves of garlic, sliced. Slowly incorporate the lemon juice into the garlic paste, then the olive oil. Thank you for sharing. Thanks so much for joining us here, and for your kind words!! Thank you for helping me out with measurements. Love your column, love your pics, and LOVE rushta! Mostly I LAUGHED! I am australian born to Lebanese Parents who migrated to sydney in 1950. Then I watched as cup after Styrofoam cup of my soup was tasted by our homeless and down-and-out customers, and then…thrown away. Your email address will not be published. Some people use spinach, I however use Swiss chard as my mother taught me. I haven’t been able to find chard locally. Yum! Love your blog! When I volunteered in East Lansing and I’d see people I knew, they’d say “the apple doesn’t fall far from the tree,” referring to my parents and their community involvement. Incredibly delicious Lebanese style lentil Soup with vegetables, loaded with swiss chard, carrots and potatoes. Cluadette, thank you! I would add the sun-dried tomatoes perhaps with the lentils as they cook, to soften them. I love lentil soup, so it’s the perfect soup to have in the freezer whenever a craving hits. ©2008-2020 Blue Zones, LLC. Mix the lemon juice and flour and stir into the soup. You'll be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. My friends, that day has come. Great recipe and so easy. In a large pot, heat oil over medium heat. You could use kale for this, and for the cilantro, use parsley instead! 2 medium carrots, chopped into 1/4 inch pieces. Yum! Add the small pieces of potato. A few of my favorites are Red Lentil Soup with Spinach and Chicken and Lentil Soup. Drain excess water cut off and discard the dirty bottom ends of the stalks, then chop into strips across about 2 cm / ¾ inch. This site uses Akismet to reduce spam. Rushta is loved by a lot of Lebanese. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Meanwhile, heat the oil in a skillet. Thank you again for a wonderful blog. Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon; dressed up Rushta, Swiss Chard, cleaned, trimmed, and chopped into 1-inch pieces. I based my ability strictly on growing up in a large Lebanese family. Who knows, I said. Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste. 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. 1 medium sized potato - chopped into 1cm cubes. Stir in the lemon juice and season with salt and pepper. You can definitely use rainbow chard if you are able to find it or red chard as it gives it a wonderful pop of color. 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. Lebanese lemon lentil soup. Serves: 4-6 Ingredients 550 g / 1lb¼ oz Swiss chard washed thoroughly. Can’t wait to make this rushta, Maureen! Lebanese lentil soup, or rushta, is a Lebanese staple. When I saw a call for soup-makers at my church in Chicago, St. Vincent de Paul, I raised my hand. Required fields are marked *. Thank you! How I’d love to cook with your mother, visit with her and eat her wonderful food! Top bowls of soup with chopped cilantro. This recipe makes a big batch. Brown lentils make a good base for this soup as … Whenever I hear cousins speak lovingly about their little pots of rushta, I think to myself that they just like it because they’re supposed to, or that one day I’m going to show that rushta, in a small pot, how to taste good. This soup tastes best when it’s cooled down a bit. I salted, I peppered, trying to give the soup the idea that it tasted good even though it didn’t. Add the minced garlic and sauté just until fragrant, about 2 minutes. Then add the garlic and cilantro and cook for a minute. I’m on a whole plant base diet looked up lentils soup recipes yours was warm and earthy like old ways of cookine. I used to volunteer a lot. Nothing beats homemade noodles for the rushta Diane! It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. Serve warm, but not piping hot, for best flavor. Wash the strips of Swiss Chard; drain. I would never think to put that much cilantro in soup. Four containers at five gallons each equals twenty gallons. Next Authorbaidoone Rating Difficulty Beginner. And that’s just fine because it tastes so delicious like that. When the lentils and chard are done, stir the garlic mixture into the soup. Sauté the onion, celery, and garlic until soft, then add to the lentils. Lebanese Lentil Soup with Swiss Chard and Lemon Previous. Simmer for about 20 minutes and then add the lemon juice. Add salt and pepper to taste. If … We know large quantities of food, I thought to myself, and held that as my mantra of the day even though I personally had not cooked large quantities of food, ever. Love this recipe and really like your bowls. Just the right amount of lemon! Cook's note. Because no matter how hungry or tired or destitute you are, you still want to eat something that tastes good, and you know it when you do. 1 bay leaf. I haven’t made the lentils yet, though I intend to (I miss my mother’s rushteh). This way the liquid ratio is fine. But for the soup kitchen, not so much. That is great Celine!!!!! Lebanese lentil soup, or rushta, is a Lebanese staple. Hi Maureen from Sydney Australia. It is a healthy meal often made on cold winter nights offering warmth and energy for the whole family. Funny!! Can you suggest a substitution? When I went in to serve my soup, I didn’t say that what we were serving came from my kitchen. Thank you for your recipe. Easy to make and SO much healthier and flavorful than my usual recipe. I will make it soon again. The soup is ready to eat when the lentils are soft and have lost their crunchiness. Now that the soup is ready, juice about half a lemon per bowl of soup. 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 … Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes. Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes. Wash and chop the swiss chard. Perhaps that hubris has served me well along the line for certain aspects of culinary school. Nice idea Peter! I love to ramp my Lebanese lentil soup up with plenty of garlic, a healthy and delicious addition of swiss chard, and lemon. Soup was due that day, however, and I had spent the entirety of it cooking, so I wasn’t going to back down now. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes. If you want a lentil side dish instead of soup, cut the amount of broth and water to 1 1/2 cups each. I cooked my Lebanese inspired lentil soup with Swiss chard and bulgur wheat. I’ve had a kind of vendetta against rushta ever since it failed me. I love to ramp my Lebanese lentil soup up with plenty of garlic, a healthy and delicious addition of swiss chard, and lemon. Mediterranean Lentil Soup with Swiss Chard and Potatoes is a delicious Lebanese soup that is a beautiful blend of spices and lemon. Lebanese Lentil Soup. Mix lemon juice, crushed garlic and salt together in a bowl; add to the pot. That soup kitchen story made me feel all kinds of emotions! A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. Lentils. Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Ingredients: 1 bag of GOYA Lentils (16 ounce bag) 3 tablespoons of olive oil. Cooked a batch last week, froze it and just defrosted it this afternoon – my (Lebanese) husband loved it! My mum is a well known lebanese cook in the town I grew up in. As I am Lebanese, I squeeze one whole large lemon … I love the addition of Swiss Chard to make it extra healthy! The Lentil Soup is a hearty meal with flavour from the Middle East. Seems that my volunteer projects have typically had to do with food, and the food of choice for many pantries that serve meals is, of course, soup. The scent of the bean soup that I served at Christo Rey in Lansing long ago remains imprinted on my brain. So, I’ve never made large batches either, but was informed about those 5 gallon containers! Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Fall » Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon; dressed up Rushta. Where did you get them from? Is it soup?, one woman asked. 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. The other servers didn’t say much, until we were ladling up the thick soup alongside the random assortment of donuts and white bread bologna and mustard sandwiches for breakfast (not kidding). Boost: If you’d like to give your soup a vitamin boost you can cook a whole Swiss chard bunch instead of just 4 … Quick green mix. IDK if anyone has pointed this out to you, but your cookbook states this makes 10 servings…oops. 2 celery stalks, chopped into 1/4 inch pieces. Also, as I was eating it I was thinking…this would be a good one to make for Soup Sunday at church, lolol and then read your story above. Stir and cook for about 5 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. https://www.jamesbeard.org/recipes/lentil-soup-with-chard-and-lemon 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. 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? Peggy, cooked pasta would be added to the final mix of lentils, onions, chard which is just heated through. This wasn’t a scent that made me want to eat the soup—far from it—and I wondered why the food served to the poor couldn’t taste good, even though it was done on a budget. I hate to say ‘used to,’ but I’m trying to shame myself into getting back into it. Am I missing how many the Garlic Rushta recipe serves? What other herb might work? 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. Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste. Lebanese Lentil and Swiss Chard Soup with Lemon juiceServes 4 as Soup.Adas Bil Hamud is the Arabic name for this common Lebanese soup, and it translates to lentils in lemon juice. Huge. Lentil Soup with Swiss Chard and Lemon Chard Gratin Green Soup with Sweet Potatoes. Crush the garlic with 1/2 teaspoon salt. Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Lastly, the soup is flavored with fresh lemon … My hubris in thinking I could make mass quantities without a recipe or ratio guide was astounding. Add this swiss chard/onion mixture to the lentils. It is not uncommon to add lemon juice to a Lebanese lentil soup. Your recipes are the closest to the ones I make so I can write down the amounts because I just went by memory and made big meals for my family and extra people we had do to kids friends always wanting to eat over. I will need to try making it now! I just made this and it was so delicious. Lebanese Green Lentil Lemon Soup: Prep Time:20 mins Total Time: 40 mins Serves 4. Maureen, I just made this soup for dinner tonight, but it smelled so yummy I had to try it for lunch. I’m so touched and thank you for taking me back to this post. This warming lentil soup with flavors inspired by the Middle East is packed with greens and beans—two Blue Zones diet staples you should always have in the kitchen. https://foodstoned.com/lebanese-food-lentil-lemon-soup-recipe Bring water to a boil in a large pot. 1 large yellow onion, chopped into 1/4 inch pieces. Add the swiss chard and cook until wilted. Love the photos and the story and of course that soup which we call adas b-hamod. Bring; to a boil, reduce the heat to medium and add the Swiss Chard. Looks delicious! Healthy, hearty, delicious soup (not tasty soup; delicious soup) that I could make with ease was top of mind. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes. Season to taste with salt and pepper. Oh Maureen! Taste and adjust seasoning. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. I’d love to work on the crushed lentil soup recipe, which sounds like another delicious variation of rushta. Thanks for that…I’m a believer that food tastes better in pretty china!! But, your desire to give to others, your humility, your abject culinary failure, your determination, your charm, and your loving kindness all shine through in this post. Hi there Sara! Add the swiss chard to the pot, cover, and simmer over low heat for 3o minutes. I knew we served a lot of hungry people in the kitchen there, but hadn’t given a thought to how many when I volunteered. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water. Warming, good for you, and always a hit. All rights reserved. ; 150 g / 5oz green lentils rinsed Wash and chop the chard or spinach, and add to the lentils with 1 cup water. Nice to meet you! I “said” the same thing as your friend Maureennnaaaboood? Anne thank you–those bowls are from Anthropologie! 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. Sprinkle with flour and stir to combine, still over the heat. Not at you, but with you and with those little stinkin’ lentils that didn’t help you out of the woods. Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Thanks for the recipes! You know when I was looking at your website and I was trying to figure out your name…. In a large pot, add lentils and water and place on medium heat to boil. Go for it!! , Your email address will not be published. (Tastes like soap to me). Cover and boil gently for 15 minutes. Swiss Chard with Scallions. Sweet Potato, Swiss Chard, and Quinoa Gratin. I went after the soup making without much tasting along the way, and by the end I had gallons upon gallons of flavorless lentils that had absorbed most of the liquid and looked more like Mama Bear’s porridge than anything you’d want to eat. I simply love it! This vegan soup is a tasty and healthy dinner idea full of deep rich flavor of caramelized onions and protein packed lentils. I did attend culinary school! That’s surface seasoning, the kind of doctoring up that doesn’t heal the wound. And it’s the best to be shared with entire family! Definitely a great way to get rid of my leftover swiss chard & dried beans ! So did you attend Culinary are you a professional Chef? Hey Maureen I love your lentil soup version, as I am Greek and we make this just a lil different this sounds delicious as well. Maureen, Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes. In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. In this traditional Lebanese soup recipe, lentils and vegetables are cooked in a lemony broth scented with cumin, dry mint and black pepper. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. Also, I was wondering if you had a recipe for crushed lentil soup (it’s the crushed orange lentils and onions) I think people would really like that and it is simple to make. I don’t work in a restaurant but publish this food blog and am writing my first book, a Lebanese cookbook. Lebanese-style Lentil Soup With Swiss Chard And Lemon (adas B Hamod) With Red Lentils, Water, Large Red Onion, Yukon Gold Potatoes, Medium Zucchini, Swiss Chard, Cilantro, Lemon Juice, Cumin, Salt, Pepper. If you want them chewy, add them at the end with the chard. Chef Kamal demonstrates how to prepare Lentil soup with swiss chard (adas bi hamood), using brown lentils, swiss chard, cilantro and lemon. Meanwhile heat the olive oil in a skillet, add onions. Not a fan of cilantro – it’s one of those “you either love it or hate it” flavors. Thanks for bringing us new versions of our old favorites! Plus I could afford to make many gallons of this soup a little easier than chicken noodle or vegetable beef. Hi Maureen, I just made this soup again today, it’s fast, fresh and healthy, and I love it. David, thank YOU for making my day with your beautiful words. I think next time I will double or triple the recipe so there will be leftovers for lunch. Maureen, if you were using pasta, when would you add it and do you need adjust the liquid for that? Add lemon juice and cumin before serving. lol . It is packed with great nutrients including Swiss Chard, Lentils, Carrots and Lemons. In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bridget. Add the chopped cilantro. The soup-makers were simply asked to stop by the church to pick up containers for transporting the soup from home. Says it tastes, “Just like home.” Yay! Hi, I’m from Michigan and I was married to a Lebanese man for a long time. In a pan, sauté onions until pink, about 5 minutes. Thank you for making my day! If you would prefer a thinner soup, add more broth or water 1/2 cup at a time. 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. Upgrade your average brown lentil soup with this recipe by adding swiss chard, lemon and potatoes in this traditional Lebanese soup.
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