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Lentil Stew with Swiss Chard and Lemon

Aadass bi Hammod

Cuisine: Lebanese

Aadass bi Hammod – a well known traditional Winter lentil stew (or thick soup) from Lebanon.

Serves 4
Cooking time: @50 min
You need: a skillet


  • 1/2 Kg (@1 Lbs) Swiss Chard
  • 2 yellow onions – medium size would be good.
  • 3 Tbsp olive oil
  • 3-4 garlic cloves
  • 1 potato
  • 1 bunch of green coriander
  • 1 Tbsp ground coriander
  • 1⁄2 cup lentils
  • Salt and pepper
  • Juice of 2 lemons
  • Hot water


  1. Separate the thick white stalks from the leaves of the Swiss chard. Dice the stalks and coarsely chop the leaves.
  2. Dice the onions.
  3. Dice the garlic.
  4. Peel the potato and dice it into cubes
  5. Chop the coriander stalks
  6. Chop the coriander leaves.
  7. Add the olive oil in a large skillet and heat it over medium fire.
  8. Sauté the onions until they change color (maybe 10 minutes).
  9. Add the garlic and white chard stalks.
  10. Add the potato.
  11. Add the coriander stalks.
  12. Add the ground coriander.
  13. Give the mixture stir and add the lentils.
  14. Stir and cook until all the mixture dries a bit.
  15. At this point, add enough hot water to cover the mixture by 2 fingers or 1 inch.
  16. Bring to a boil and then lower the heat and cook for @40min or until the lentils and potato are cooked.
  17. Then, add the chopped Swiss Chard leaves.
  18. Add salt.
  19. Add the coriander leaves and wait a little (not much).
  20. Turn off the fire and finish with the lemon juice.

Notes on the Lentil Stew with Swiss Chard and Lemon

  • Better to serve hot.
  • The consistency of the food must be neither watery, nor thick.

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