By NOF ATAMNA-ISMAEEL IN COLLABORATION WITH SUGATDECEMBER 8, 2024 13:30 Adas bil Hamod(photo credit: DROR EINAV, Sugat)
Nof Atamna-Ismaeel shares a recipe for a hearty lentil, potato, and Swiss chard soup, seasoned with plenty of lemon juice—a delicious winter treat from Levantine cuisine.
Lentil soup with hamod (lemon) is very common in the Levant, typically made with lentils, sometimes potatoes, and either Swiss chard, spinach, or humeid (sour leaves), depending on the season and what is available. When lemons are not in season, sour unripe grape puree can be used to replace the tartness in the soup.
For more perfect winter soup recipes.
This is a thick soup, almost a stew. If there is too much liquid in the pot, simply remove the lid and continue cooking until some of the liquid evaporates.
1. Chop the onion and sauté it in a pot with olive oil until it turns light golden brown.
2. Meanwhile, chop the potatoes into cubes. Once the onion is golden, add the potatoes, lentils, and 1.5 liters of water to the pot. Cover and bring to a boil.
3. Reduce the heat and cook for about 25 minutes until the lentils are tender.
4. Season the soup with salt, pepper, and cumin, then taste and adjust the seasoning.
5. Slice the Swiss chard into thin strips and chop the cilantro. Add both to the pot, cover, and let it cook for another 5 minutes before removing from the heat. Note: The amount of liquid in the soup should not be too much. If there is still a lot of liquid in the pot, remove the lid and continue to cook until some of the liquid evaporates.
6. Squeeze the juice of the two lemons into the soup, add the crushed garlic, and serve immediately.
