Made this for dinner tonight with spinach instead of chard. Served with lightly toasted pita brushed with olive oil and a dash of hot sauce. It was delicious and perfectly satisfies a craving I have frequently. Will be making it regularly. Thank you!
The way my Teta did this was with Sorrel leaves from the garden, so you get the greens and the acidity:) they didn't have lemon back then so Sorrel and soumak was used.
Today i prepared this recipe for lunch, it was delicius, i just added 100g more of lentils to pump up the protein content and there were no downsides. On a side note; some brands of stock cubes are vegan even if they do not say it on the package, even the ones that say chicken or beef, so i was able to made it vegan even using chicken stock. Ty for the recipe.
@@Lakshmi-uw7xf it depends on your country, in mine, a local yet widely available brand doesnt use animal products in any of their stocks. If its not the case in your voubtry, you could always try to make your own powdered stock, its a dried spice mix, there are a ton of recipes on the internet and it last forever.
I would like to let you know that another easy way, the Swiss card and lentils are added to a pot and cover with stock or just water and boil, I like to add spices and bay leaf. On separate pan sauté onions and when the lentils are cooked you add the onions with the oil (be carefull will splash if the oil is hot) you can add potatoes and carrots with lentils. For the dressing lemon juice or if you can handle raw garlic, you make a paste with garlic and coriander. Some add it at the last part of cooking or while serving it just depends on the preferences. Chili sauce is recommended, it gives it depth and flavor specially with cold and flu. I am Lebanese.
If you don't want the soup to turn into glue and taste toxic, parboil the lentils and potatoes in a separate pot, then throw away the water. Strain and then add to the chicken stock & veggies.
I'm obviously not sure, but it looks pretty much like a collard green to me with a softer, red stem, so I think that might work as a suitable replacement as well.
Definitely a replacement but not traditional. Kale isn’t readily available in Lebanon but Chard is. My grandmother gave me the recipe. It’s almost identical to this but she didn’t use the carrot. She doubled the potato. Also, when adding the lemon juice, 3-4 mashed fresh garlic can go in too, but don’t cook it much after adding.
really freshens up a soup too. I think thats why it became so popular: veggies like chard will last through the winter but can get a stale or bitter flavor and get tough, you can combat the toughness by cooking longer but that makes them taste less fresh as well. Adding lemon juice or a bit of vinegar makes the veggies taste fresher.
Going to make this tonight :) For skimming the scum off of the top, I've discovered that if you use a fine sieve (such as one for tea) you can remove the scrum without taking out the liquid. Just thought I'd share. Thanks for the recipe, loved the red lentil soup btw!
@@Trund27I bought an oil skimmer for less than $10 USD and that thing works like magic. It easily scoops up all the scum (coagulated proteins, so just unsightly but not harmful or even bad tasting) and oil that floats to the surface. I don’t usually buy gadgets that only do one thing, but this skimmer works so well that I’m really glad I bought it.
I absolutely love how you make these videos. Very detailed and lovely information for a new cook like me! Thank you, thank you!! The soup looks amazing. Can’t wait to try it!
I made this and it is awesome. I just fried before some chicken wings and then veggies, so the chicken stock made itself during the cooking process. I also added a bit curcuma powder and cayenne pepper. made it with swiss chard and baby spinach. thank you! shokran awi❤
We are eally emjoying your channel. Excellent instructions & presentation. Learning about cuisine & culture , cooking these recipes with my kids. Always delicious. Thank you so much.🤗❤
This looks delicious. I am going to make this later this week. I may throw in either some acorn squash or butternut squash as well or in place of the potato
Wow, apparently a variant of this is universal in mediterranean countries. I have seen an almost identical recipe in my grandfather's cookbook, only difference was it had about 2 spoonfuls of tomato paste and spiced beef sausage.
Lentils are only beaten out by wheat (and even then by only a few centuries) as the oldest cultivar, we have lentil soup recipes from Uruk (ancient mesopotamia). It makes sense that every country near the fertile crescent has a soup like this.
@@jaspervanheycop9722 outside of the fertile crescent too. I once read an ancient Greek recipe that was similar (even had lemon juice) and a similar ancient Roman version with vinegar.
0:35 you have to soak them to reduce the gas, par boiling and discarding the liquid also works. With split lentils the oligosaccharide and raffinose sugar washes out pretty quickly just with a quick rinse but with whole lentils it takes longer requiring a soak or boil to get those saccharides to leach out. It's those indegestible saccharides that cause the gas since we cant digest it but the microbes in out intestines can, and they produce the gas as a waste product during their digestion. Also, fun fact: your bean/lentil farts aren't from you butt rather the microbes in your digestive system each creating microscopic farts.
Looks great!! Thank you for this video. Question, does it make a big deal for the taste if I leave the potato and carrots unpeeled? I don’t like peeling them because most of the nutrients is in the skin
I thought you rinsed beans and lentils in order to remove dirt and dust leftover from machine harvesting. No joke, I sometimes find bits of dried clay and tiny rocks in my dried legumes.
Seems to depend on where you live since I know people in the US who've never found dirt or rocks (but for decades now we've had machines that can remove them with a near 100% success rate) but I've known people who've come across them outside the US. Also seems far less common when you buy in sealed plastic bags, I've known people in the US wo've found rocks but those were in bulk (loose lentils shipped in giant bags or barrels and sold by the pound).
@@suzannesimmons9603 Without rinsing, quinoa will sometimes taste 'soapy' due to natural saponins that coat the grains. (Not dangerous, but not tasty either.) Dry beans & lentils need 'sorting' (aka inspection) to make sure no tiny rocks or other detritus end up in your soup. Yes, it's a pain, but better than the kind you get from a cracked tooth
You ALWAYS RINSE YOUR GRAINS WHERE POSSIBLE. rinse your grits, oatmeal, rice, ALL pulses. AND SIFT EVERYTHING i found glass shards in my sugar, plastic shards in my flour,
I make a very similar soup to this on a regular basis. I realised after the first time I made it that if I put the lemon in whilst cooking, that if I have any leftovers, they will be very bitter. Inedibly so. So I add lemon to each individual bowl when I serve it and it's delicious. And the compost heap only gets fed the veg trimmings - and not my leftover soup!
Is it possible that lemon seeds are falling into your soup? Lemon seeds are incredibly bitter (taste one!) and as they infuse in the soup over time, they turn it horrendously bad. If you plan on storing the soup, don't let the seeds get into it
@@bellenesatan Or maybe the oil from the skin I was thinking? When I put a slice of lemon in water it becomes bitter later, but not when I just put juice. Thank you for your suggestion ☺️
Dal is so freaking epic. Such a depth of flavour and pleasurable side effects, assuming you're able to be alone for a while after. I have no wife or boyfriend so I can eat whatever I want
Never make the mistake of eating a ton of lentils the same day or day before you plan on going to the gym. I had a ton of leftover lentil soup from a family dinner and ended up eating 2 lentil meals in a row and then weight lifting not much later and lifting that weight created enough pressure that I'm surprised I didnt blow my shorts clean off. I cant be entirely certain but I think my feet left the ground momentarily.
@@arthas640 🤣🤣🤣 My family had a problem with beans too. I began soaking all my beans overnight in water mixed with about a spoonful of sourdough starter. Problem solved! The sourdough takes care of the antinutrient part of the bean so that it becomes more digestible-so no more gas. 😊
We tried it out today and I must admit it wasn't a thrilling experience. I thought the lemon just eliminated all the other flavours and it left us with a pot of lemon-y water. Do you have any suggestions what we could do differently, maybe cut the liquid amount in half? Thank you nevertheless for the recipe
Could it be that the cumin you used was old or weak? Basically the flavour comes mostly from the chard, lentils, cumin, then the lemon. Maybe it just wasn't as flavorful as you were expecting, it is a light soup after all. I've got a few strong tasting soups if that's more your style. Lentil soup, Harira, Libyan soup...
@@MiddleEats The cumin is fine I think. I use it a lot. The lemon murdered the lentil taste, maybe those were just too sour. Your red lentil soup I made a few times already, that was always great! Thank you for the reply. I will give harira and the libyan soup a spin next time
I think I see the issue. In the middle-east, lemons are more ripened and when sold they have a sweeter fruitier taste, nothing unlike the pure-acid of western commercial lemons. If you can't get ripened lemons in your area, you may try this recipe again with a blend of orange and lemon or lime juice instead. That's how I personally enjoy it.
ffffffffffffff, I mixed up tbs and tsp when I wrote it into my recipe system. Got too much cumin before I noticed ... then salt for another reason. It was eatable and I liked the concept so I will make this again though.
@@mimoleta its a joke btw, the fact every one is watching should be obvious how big the pieces are, and if somebody doesn't understand still, they can likely find 1000 videos on cutting technics
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
Made this for dinner tonight with spinach instead of chard. Served with lightly toasted pita brushed with olive oil and a dash of hot sauce. It was delicious and perfectly satisfies a craving I have frequently. Will be making it regularly. Thank you!
Always love a vegan recipe!
The way my Teta did this was with Sorrel leaves from the garden, so you get the greens and the acidity:) they didn't have lemon back then so Sorrel and soumak was used.
I like how you explained the chopping methods and cooking times for each item
Today i prepared this recipe for lunch, it was delicius, i just added 100g more of lentils to pump up the protein content and there were no downsides. On a side note; some brands of stock cubes are vegan even if they do not say it on the package, even the ones that say chicken or beef, so i was able to made it vegan even using chicken stock. Ty for the recipe.
I haven’t heard of vegan chicken stock. What brand?
@@Lakshmi-uw7xf it depends on your country, in mine, a local yet widely available brand doesnt use animal products in any of their stocks. If its not the case in your voubtry, you could always try to make your own powdered stock, its a dried spice mix, there are a ton of recipes on the internet and it last forever.
I would like to let you know that another easy way, the Swiss card and lentils are added to a pot and cover with stock or just water and boil, I like to add spices and bay leaf. On separate pan sauté onions and when the lentils are cooked you add the onions with the oil (be carefull will splash if the oil is hot) you can add potatoes and carrots with lentils. For the dressing lemon juice or if you can handle raw garlic, you make a paste with garlic and coriander. Some add it at the last part of cooking or while serving it just depends on the preferences. Chili sauce is recommended, it gives it depth and flavor specially with cold and flu. I am Lebanese.
If you don't want the soup to turn into glue and taste toxic, parboil the lentils and potatoes in a separate pot, then throw away the water. Strain and then add to the chicken stock & veggies.
I don't have Swiss chard but I think kale will work too. It looks so tasty, thanx👌
I'm obviously not sure, but it looks pretty much like a collard green to me with a softer, red stem, so I think that might work as a suitable replacement as well.
Definitely a replacement but not traditional. Kale isn’t readily available in Lebanon but Chard is. My grandmother gave me the recipe. It’s almost identical to this but she didn’t use the carrot. She doubled the potato. Also, when adding the lemon juice, 3-4 mashed fresh garlic can go in too, but don’t cook it much after adding.
Great recipe, very helpful if you have a bit of veggies you don't want to waste. And lemon adds so much to the taste!
really freshens up a soup too. I think thats why it became so popular: veggies like chard will last through the winter but can get a stale or bitter flavor and get tough, you can combat the toughness by cooking longer but that makes them taste less fresh as well. Adding lemon juice or a bit of vinegar makes the veggies taste fresher.
Looks like something I would crave when sick, which I am now. Actually I love soups all year long.
Made it last night for dinner, turned out great! Thanks
Made it a few times already always following your recipe and it's so tasty. God bless you
Could I use frozen spinach? I'm new here, your page is amazing - really clear instructions!
Wait... is that an Adam Ragusea chef's knife? Love it!
Going to make this tonight :) For skimming the scum off of the top, I've discovered that if you use a fine sieve (such as one for tea) you can remove the scrum without taking out the liquid. Just thought I'd share. Thanks for the recipe, loved the red lentil soup btw!
This is a great idea! Thank you for mentioning this tip!
@@Trund27I bought an oil skimmer for less than $10 USD and that thing works like magic. It easily scoops up all the scum (coagulated proteins, so just unsightly but not harmful or even bad tasting) and oil that floats to the surface. I don’t usually buy gadgets that only do one thing, but this skimmer works so well that I’m really glad I bought it.
Beryl sent me… so glad she did! 🙌🏼
I absolutely love how you make these videos. Very detailed and lovely information for a new cook like me! Thank you, thank you!! The soup looks amazing. Can’t wait to try it!
بارك الله فيك يدي عزيزتي.
That looks scrumptious, anything with Swiss Chard is a yes in my family.
A warm bowl of soup is exactly what I need right now! This looks perfect! 😋
Just made it - YUM! i had kale and mustard greens, so that's what I used. Also, I zested a bit of the lemon for an extra zing. De-lish! Thanks❤
Lemony and vegan, this is so up my alley, love it!
As soon as I am allowed to eat tubers and lemons again... 😅
Soup recipe just in time. This looks like the perfect thing to make right now that my family is sick with the flu. It looks tasty and very nutritious.
I made this and it is awesome. I just fried before some chicken wings and then veggies, so the chicken stock made itself during the cooking process. I also added a bit curcuma powder and cayenne pepper. made it with swiss chard and baby spinach. thank you! shokran awi❤
This was delicious! My kid suggested we add some pasta so I cooked some up on the side and it was a nice addition lol.
Looks healthy, delicious and cheap 😋
We are eally emjoying your channel. Excellent instructions & presentation. Learning about cuisine & culture , cooking these recipes with my kids.
Always delicious. Thank you so much.🤗❤
This looks delicious. I am going to make this later this week. I may throw in either some acorn squash or butternut squash as well or in place of the potato
Wow, apparently a variant of this is universal in mediterranean countries. I have seen an almost identical recipe in my grandfather's cookbook, only difference was it had about 2 spoonfuls of tomato paste and spiced beef sausage.
Ooh, that sounds good. Whereabouts is your grandfather from, if you don't mind me asking?
Lentils are only beaten out by wheat (and even then by only a few centuries) as the oldest cultivar, we have lentil soup recipes from Uruk (ancient mesopotamia). It makes sense that every country near the fertile crescent has a soup like this.
@Stanislav My grandfather was from Corleone, Sicily.
@@jaspervanheycop9722 outside of the fertile crescent too. I once read an ancient Greek recipe that was similar (even had lemon juice) and a similar ancient Roman version with vinegar.
@@nicholasneyhart396 sicilian food is always good food.
At home, my mother cooked the chard stems separately in water and mixed them with a tahini lemon juice and garlic sauce it's delicious
0:35 you have to soak them to reduce the gas, par boiling and discarding the liquid also works. With split lentils the oligosaccharide and raffinose sugar washes out pretty quickly just with a quick rinse but with whole lentils it takes longer requiring a soak or boil to get those saccharides to leach out. It's those indegestible saccharides that cause the gas since we cant digest it but the microbes in out intestines can, and they produce the gas as a waste product during their digestion. Also, fun fact: your bean/lentil farts aren't from you butt rather the microbes in your digestive system each creating microscopic farts.
I'm lebanese and we call this: Adas B Hamod meaning Lentils in Lemon, it's delicious
Looks great!! Thank you for this video. Question, does it make a big deal for the taste if I leave the potato and carrots unpeeled? I don’t like peeling them because most of the nutrients is in the skin
I think both are delicious, thanks!
Looks great. Please make a mujadara recipe video next time you are in the mood for lentils.
I thought you rinsed beans and lentils in order to remove dirt and dust leftover from machine harvesting. No joke, I sometimes find bits of dried clay and tiny rocks in my dried legumes.
Yeah that too!
I've never rinsed beans but always rinse quinoa ✨
Seems to depend on where you live since I know people in the US who've never found dirt or rocks (but for decades now we've had machines that can remove them with a near 100% success rate) but I've known people who've come across them outside the US. Also seems far less common when you buy in sealed plastic bags, I've known people in the US wo've found rocks but those were in bulk (loose lentils shipped in giant bags or barrels and sold by the pound).
@@suzannesimmons9603 Without rinsing, quinoa will sometimes taste 'soapy' due to natural saponins that coat the grains. (Not dangerous, but not tasty either.) Dry beans & lentils need 'sorting' (aka inspection) to make sure no tiny rocks or other detritus end up in your soup. Yes, it's a pain, but better than the kind you get from a cracked tooth
You ALWAYS RINSE YOUR GRAINS WHERE POSSIBLE. rinse your grits, oatmeal, rice, ALL pulses. AND SIFT EVERYTHING i found glass shards in my sugar, plastic shards in my flour,
Can’t wait to try this out
Awesome recipe!Thank u
I would never make 3adas b7amod like this though...but very good video! Lots of details and good explanations
My favourite childhood soup
This looks so hearty and delicious! Defiantly going to make it now. Can't wait.
I just made this recipe and love it 😊
This sounds like it would be bright and refreshing even while it's still stupid hot in summer!
I make a very similar soup to this on a regular basis. I realised after the first time I made it that if I put the lemon in whilst cooking, that if I have any leftovers, they will be very bitter. Inedibly so. So I add lemon to each individual bowl when I serve it and it's delicious. And the compost heap only gets fed the veg trimmings - and not my leftover soup!
Is it possible that lemon seeds are falling into your soup? Lemon seeds are incredibly bitter (taste one!) and as they infuse in the soup over time, they turn it horrendously bad. If you plan on storing the soup, don't let the seeds get into it
@@bellenesatan Or maybe the oil from the skin I was thinking? When I put a slice of lemon in water it becomes bitter later, but not when I just put juice. Thank you for your suggestion ☺️
Incredible thank you
I love your channel!!! More vegan recipes please..🥰🥰🥰
Def making this. You have all the best recipes!
Is there a written recipe for this and the others on the channel please?
Looks so good!!
Omg yes finally you added directions thank you
I prefer leafy greens wilted at higher temps than lemon juice can really handle. Retains more sweetness without losing body.
Thank you for this recipe! A question: Do you have a good recipe for Afghan pulao?
Thanks Obi, it looks delicious. Definitely going to try it
I have all the ingredients for this and I have the munchies, I'm making it right now. It smells so good already
Amazing. Let me know your thoughts. I like to add a little Aleppo chilli for heat
Mmmm ... this does look good, and easy. I've got frozen spinach, which should work ...
I wonder if we've got any carrots ...
Is that the adam ragusea knife!! Awww
Love the Adam Ragusea knife.
Looks good! Would leaks work for the greens?
this looks delicious! i'm trying to find a recipe for sitti zbi2i (ستي زبئي) and this is the closest i could find.
This is made throughout the Levant not just Lebanon !
The stem of the leaf can be fried, it turns out delicious
I may use kale for the greens. Luckily I have everything else 😃
Dal is so freaking epic. Such a depth of flavour and pleasurable side effects, assuming you're able to be alone for a while after. I have no wife or boyfriend so I can eat whatever I want
Never make the mistake of eating a ton of lentils the same day or day before you plan on going to the gym. I had a ton of leftover lentil soup from a family dinner and ended up eating 2 lentil meals in a row and then weight lifting not much later and lifting that weight created enough pressure that I'm surprised I didnt blow my shorts clean off. I cant be entirely certain but I think my feet left the ground momentarily.
@@arthas640 true, the farts are amazing to pass from lentils
@@arthas640 🤣🤣🤣
My family had a problem with beans too. I began soaking all my beans overnight in water mixed with about a spoonful of sourdough starter. Problem solved! The sourdough takes care of the antinutrient part of the bean so that it becomes more digestible-so no more gas. 😊
@@devorahstree671 I'm gonna need to try that. I love beans and lentils but I also prefer keeping my feet on the ground.
You're hilarious. 😂
Delicious 😋
Yum !!!
I love Lebanese food ❤
God bless you, from Sydney Australia 🙏
How well does this keep for leftovers?
Videos like this makes me appreciate my $600 breville dicer
Could I replace tomato with tomato paste?
Really simple and it seems comforting, definitely going to make this soup this week. Thanks for the video!
what is the E- RONN- IN ( not Iran any more ) soup that is full of greens with beef, dried limes ,Kidney beans ?
Oh my favourite
This looks excellent. I'll certainly be making it soon.
You’re name. Briljant! 😊
We tried it out today and I must admit it wasn't a thrilling experience. I thought the lemon just eliminated all the other flavours and it left us with a pot of lemon-y water. Do you have any suggestions what we could do differently, maybe cut the liquid amount in half? Thank you nevertheless for the recipe
Could it be that the cumin you used was old or weak? Basically the flavour comes mostly from the chard, lentils, cumin, then the lemon.
Maybe it just wasn't as flavorful as you were expecting, it is a light soup after all. I've got a few strong tasting soups if that's more your style. Lentil soup, Harira, Libyan soup...
@@MiddleEats The cumin is fine I think. I use it a lot. The lemon murdered the lentil taste, maybe those were just too sour.
Your red lentil soup I made a few times already, that was always great! Thank you for the reply. I will give harira and the libyan soup a spin next time
Your lemons could have been a bit too strong. Maybe add less lemons next time?
@@MiddleEats We finally got around and made the Harira. That was superb, I can wholeheartedly recommend it to everyone. Thank you for the recipe!
I think I see the issue. In the middle-east, lemons are more ripened and when sold they have a sweeter fruitier taste, nothing unlike the pure-acid of western commercial lemons. If you can't get ripened lemons in your area, you may try this recipe again with a blend of orange and lemon or lime juice instead. That's how I personally enjoy it.
ffffffffffffff, I mixed up tbs and tsp when I wrote it into my recipe system. Got too much cumin before I noticed ... then salt for another reason. It was eatable and I liked the concept so I will make this again though.
Is this Lebanon version of majadadara
I am looking leek lentil soup
The leaves must be soaked in water with salt and then all the insects come out
nice knife! i hope you're able to work with adam one day on a story/history lesson and a recipe.
There were 666 likes; I would have liked it anyway but I relished liking this video as I was destroying evil also
So cut the potatoes into 'fries' then cut them into 1 cm cubes which the size of dice, if only we had a name for that 😂
He's breaking it down for people who might not be familiar with the technique.
@@mimoleta its a joke btw, the fact every one is watching should be obvious how big the pieces are, and if somebody doesn't understand still, they can likely find 1000 videos on cutting technics
No information on serves or cooking / preparation time? I expect more from a channel with over 250k subs
I didn’t know Lesbians ate lentils.
This looks like it will be going into my regular rotation. Can't wait to try it!
Super
don't know the taste but wallah it looks disgusting