This is an extremely tasty Vegan Lebanese Soup – Adas bis silq.

Recipe adapted from Tess Mallos 1990 Cookbook The Complete Middle East Cookbook.

Ingredients:

• 280g Brown Lentils
• 10-12 stalks of Swiss Chard
• 60ml Olive Oil
• 1 large Onion. finely chopped
• 4 Garlic Cloves, finely chopped
• 15g chopped fresh Coriander
• 60ml Lemon Juice
• Salt and Pepper

Method:

1. Make sure you pick through the Lentils, you might find the odd stone or small stick.  Put them into a saucepan with 1.5 Litres of Cold Water.  Bring to the boil skimming the top if necessary, then cover and simmer gently for 1 hour or until the Lentils are soft.  Don’t drain them.
2. Wash the Swiss Chard and remove the stems from the leaves.  Shred the leaves. (Keep the stalks for another dish)
3. Heat the Oil in a large saucepan and fry the Onion on low for at least 10mins until soft and translucent.  Add the Garlic and cook for another minute.
4. Add the shredded Swiss Chard and continue cooking until the greens have wilted.
5. Add the Chard mix to the cooked lentils.  Also add the Coriander, Salt , Pepper and Lemon Juice.
6.  Cover with a lid and simmer gently for 15-20 mins.
7. Serve with fresh bread.