Adas bis silq

Adas bis silq

Lentil and silverbeet soup

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
280g brown lentils
8-10 leaves silverbeet
60ml olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
15g fresh coriander leaves, chopped
60ml lemon juice
salt and freshly ground black pepper, to taste
lemon wedges, to serve
Khoubiz (1), to serve

Method

  1. Wash the lentils well and place in a heavy-based saucepan with 1.5 litres cold water. Bring to the boil, skimming if necessary, then cover and simmer gently for 1 hour, or until the lentils are soft.
  2. Meanwhile, wash the silverbeet well and cut off the stems. (The stems may be used as a separate vegetable in other meals.) Slit the leaves down the middle, then shred coarsely.
  3. Heat the oil in a heavy-based saucepan and gently fry the onion until translucent. Stir in the garlic and cook for a few seconds longer. Add the shredded silverbeet and fry, stirring often, until the leaves wilt.
  4. When the lentils are soft, add the onion and silverbeet mixture. Stir in the coriander and lemon juice and season to taste with salt and pepper. Cover and simmer gently for a further 15–20 minutes.
  5. Serve the soup in deep plates, with lemon wedges for squeezing into the soup according to individual taste.
  6. Khoubiz or other bread is a necessary accompaniment.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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