Aadass bi Hammod
Aadass bi Hammod – a well known traditional Winter lentil stew (or thick soup) from Lebanon.
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
- Separate the thick white stalks from the leaves of the Swiss chard. Dice the stalks and coarsely chop the leaves.
- Dice the onions.
- Dice the garlic.
- Peel the potato and dice it into cubes
- Chop the coriander stalks
- Chop the coriander leaves.
- Add the olive oil in a large skillet and heat it over medium fire.
- Sauté the onions until they change color (maybe 10 minutes).
- Add the garlic and white chard stalks.
- Add the potato.
- Add the coriander stalks.
- Add the ground coriander.
- Give the mixture stir and add the lentils.
- Stir and cook until all the mixture dries a bit.
- At this point, add enough hot water to cover the mixture by 2 fingers or 1 inch.
- Bring to a boil and then lower the heat and cook for @40min or until the lentils and potato are cooked.
- Then, add the chopped Swiss Chard leaves.
- Add salt.
- Add the coriander leaves and wait a little (not much).
- 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.