Rose Water and Orange Blossoms by Abood Maureen

Author:Abood, Maureen
Language: eng
Format: epub
ISBN: 978-0-7624-5604-8
Publisher: Running Press
Published: 2015-04-27T16:00:00+00:00

Garlicky Lentil Soup with Swiss Chard and Lemon

Toasted Bulgur with Poached Chicken and Cinnamon

Mujadara with Crispy Onions

Freekeh with Tomato and Chickpeas

Fresh Herb Falafel with Tahini-Yogurt Sauce

Fava Beans and Chickpeas with Garlic, Lemon, and Olive Oil

Crunchy Roasted Za’atar Chickpeas

Lebanese Vermicelli Rice

Garlicky Lentil Soup with Swiss Chard and Lemon

You’re going to be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down for a few minutes so the flavors can really shine through. A classic rushta (Lebanese lentil soup) also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. It is also fine to leave out the flour if you would like a gluten-free soup.

Makes 10 servings

½ cup / 95 g brown or green whole lentils

4 cups / 950 mL cool water

1 teaspoon kosher salt, divided

¼ cup / 60 mL extra-virgin olive oil

1 large yellow onion, finely diced

1 bunch Swiss chard, leaves and stems separated, cleaned, trimmed, and chopped into 1-inch pieces

¾ teaspoon ground coriander

Few grinds of black pepper

4 large garlic cloves, minced

¾ cup / 6 g fresh cilantro leaves, coarsely chopped, divided

1½ teaspoons unbleached all-purpose flour

Juice of ½ lemon

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