Shorbat Adas bil Hamod (Lentil Soup With Greens)

Name: Shorbat Adas bil Hamod (Lentil Soup With Greens)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Ingredients: 3/4 cup brown lentils, washed well and picked free of any stones; 7 cups chicken or vegetable stock; 2/3 cup extra-virgin olive oil, plus more for drizzling if desired; 2 medium yellow onions, finely chopped; Fine sea salt and freshly cracked black pepper; 2 bunches (about 1 pound) Swiss chard, stalks chopped into 1/2-inch pieces and leaves rolled into a bundle and thinly sliced; 2 teaspoons cumin seeds, finely crushed with a mortar and pestle (or briefly pulsed in a spice grinder); 3/4 teaspoon Lebanese seven-spice powder (or 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground coriander), see Tip; 6 garlic cloves, finely chopped; 4 medium red potatoes (about 1 pound), peeled and roughly chopped into 1- to 1 1/2-inch chunks; 5 tablespoons lemon juice, plus 1 to 2 tablespoons more to taste if you like (from 2 to 3 lemons); 1/4 packed cup cilantro leaves and tender stems, finely chopped

Description: This traditional Lebanese soup is as simple as it is special. “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end. This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out. If you don’t have brown lentils, then green ones will do. You can also swap out the chard for another leafy green like spinach, and play around with the spices. If you prefer a thinner soup, add in a splash more stock or water to your desired consistency.

Prep Time: 30

Cook Time: 50

Ingredients

3/4 cup brown lentils, washed well and picked free of any stones
7 cups chicken or vegetable stock
2/3 cup extra-virgin olive oil, plus more for drizzling if desired
2 medium yellow onions, finely chopped
Fine sea salt and freshly cracked black pepper
2 bunches (about 1 pound) Swiss chard, stalks chopped into 1/2-inch pieces and leaves rolled into a bundle and thinly sliced
2 teaspoons cumin seeds, finely crushed with a mortar and pestle (or briefly pulsed in a spice grinder)
3/4 teaspoon Lebanese seven-spice powder (or 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground coriander), see Tip
6 garlic cloves, finely chopped
4 medium red potatoes (about 1 pound), peeled and roughly chopped into 1- to 1 1/2-inch chunks
5 tablespoons lemon juice, plus 1 to 2 tablespoons more to taste if you like (from 2 to 3 lemons)
1/4 packed cup cilantro leaves and tender stems, finely chopped

Instructions

Add the lentils and stock to a large saucepan and place over medium-high heat. Bring to a boil, then cook, using a spoon to skim the scum off the surface, for 12 to 15 minutes, until the lentils are cooked through but not falling apart.
While the lentils cook, heat half the oil in a large nonstick skillet over medium-high heat. Once hot, add the onions and ½ teaspoon salt, then turn the heat down to medium and fry for about 20 minutes, stirring occasionally, until softened and lightly golden. Stir in the chard stems, cumin, Lebanese seven-spice and a third of the garlic and fry for 5 minutes more, stirring occasionally, until fragrant and the chard stems have softened slightly.
When the lentils are cooked through, stir in the fried-onion mixture, potatoes, 1½ teaspoons of salt and a generous grind of black pepper (about 40 grinds on a pepper mill, or to taste). Cover the pot, turn the heat down to medium and cook for 5 minutes.
Uncover the pot, stir in the chard leaves, replace the lid and cook for 10 to 15 minutes more, until the potatoes and chard are soft. Remove from the heat and stir in the lemon juice.
Return the frying pan to medium heat with the remaining oil and garlic. Fry for 2 to 3 minutes, stirring often, until the garlic is fragrant and only just beginning to color. Quickly stir in the cilantro, fry for about 30 seconds, then pour this directly into the soup.
Taste the soup and check for seasoning, then stir in additional lemon juice to taste. Divide the soup among bowls and serve warm, with an extra drizzle of olive oil if you like.