Liza Soughayar Asseily's lemon lentil soup, with her crispy Lebanese bread.
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Preparation 10 min
Cooking time 42 min
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Portions
8 people
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Difficulty
Easy
Ingredients All ingredients
- 1 kilograms lentils
- 150 grams (g) whole Swiss chard
- 350 g carrots
- 350 g onions
- 350 g zucchini
- 350 g potatoes
- 50 cl olive oil
- 50 centiliters (cl) vegetable oil
- 40 cl lemon juice
- Salt, pepper to task
- Lebanese bread
Preparation Lentil soup with lemon (shorbet adas bel hamod) by Liza Soughayar Asseily
Preparation:
- Place the lentils in cold water, bring to boil, then drain.
- Separate the Swiss chard stems and leaves.
- Peel the carrots and onions. Then dice them finely along with the Swiss chard stems.
- Dice the zucchini and potatoes.
- Finely chop the Swiss chard leaves.
- Heat the olive and vegetable oils in a large skillet.
- Sauté the carrots and onions over high heat for 15 to 20 minutes.
- Add the zucchini, potatoes and Swiss chard leaves five minutes before the end of step seven.
- Place the vegetables and the lentils in a pot.
- Cook over low heat for about 15 minutes, while stirring occasionally.
- Season with salt and pepper to taste.
- Remove from heat. Then add the lemon juice.
Plating:
- Cut the Lebanese bread into triangles.
- Toast it in the oven at 230°C for about 3 minutes.
- Serve the soup hot, garnished with toasted bread.
Lentil soup with lemon (shorbet adas bel hamod) by Liza Soughayar Asseily
-
Preparation 10 min
Cooking time 42 min
-
Portions
8 people
-
Difficulty
Easy
Ingredients All ingredients
- 1 kilograms lentils
- 150 grams (g) whole Swiss chard
- 350 g carrots
- 350 g onions
- 350 g zucchini
- 350 g potatoes
- 50 cl olive oil
- 50 centiliters (cl) vegetable oil
- 40 cl lemon juice
- Salt, pepper to task
- Lebanese bread
