Lentils with Chard and Lemon
'ADAS BI HAAMUD
- 1 1/2 cups lentils
- 2 1/2 cubs. Swiss chard leaves
- 3/4 cup chopped onions
- 3/4 cup olive oil
- 1 bunch green kizbara (coriander), or
1 stalk celery
- 5 garlic cloves
- 1 1/2 tsp. salt
- 4 cup lemon juice (or to taste)
- 1 tsp. flour
Wash lentils well and leave to drain overnight. Wash again
in morning and pick over. Cook with water to cover in pressure
cooker for l0 minutes. Open cooker. Add chard leaves which
have been chopped with a few stems and one cup water. Cook
under pressure another 8 minutes. Meanwhile fry onions in
olive oil. Crush garlic with salt and add to fried onions. Wash
and chop kizbara or celery. Add with the onions to the chard
and lentil mixture. Stir. Add lemon juice mixed with one
teaspoon flour to thicken the sauce. Let simmer until it is like
thick soup. Add seasonings. Serve hot. Serves 6.
Save chard stems and boil them to serve as a salad with
taheeni (sesame oil).
To cook in open kettle: Boil washed lentils until tender,
adding hot water as necessary. Combine lentils with chard,
fried onions and garlic mixture. Finish as above.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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