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Adas Bahamid: Nof Atamna in a recipe for a perfect Levantine soup - Walla! Food

2021-01-13T04:47:22.259Z


Nof Atmana in a recipe for lentil soup, potatoes and chard that you eat spiced with lots of lemon juice. A winter treat from Levantine cuisine. Come on in


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Adas Bahamid: Nof Atamna in a recipe for a perfect Levantine soup

Nof Atmana in a recipe for lentil soup, potatoes and chard that you eat spiced with lots of lemon juice.

A winter treat from Levantine cuisine.

Come on in

Tags

  • soup

  • recipe

  • Lentils

  • Mangold

  • Potatoes

  • lemon

View of Atmana Ismail, in collaboration with Sugat

Wednesday, January 13, 2021, 6 p.m.

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A winter delight from the Levant.

Green lentil soup with lemon, potatoes and chard (Photo: Sugat, Dror Einav)

Lentil soup in hamid (lemon) is very common in the Levant and will always consist of lentils, sometimes potatoes and chard leaves or spinach or honey (sorrel leaves), depending on the season and what is available.



What is interesting is that in a season when there are no lemons, unripe grape puree (pickles) is used to replace the wonderful sourness of the soup.



This is a thick soup, almost stewy, so if there is a lot of water left in the pot, remove the lid and continue to cook until some of the liquid evaporates.



For more perfect soup recipes for winter

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Adas soup in Hamid

Recipe By: Nof Atamna Ismail, Sugat

  • 10 minutes work

  • 40 minutes total

  • piece of cake

  • 4 diners

  • Arabic

  • vegan

  • fur

  • Soups

  • vegetables

  • Stews

  • kosher

Sour lentil soup with lemon, potatoes and chard (Photo: Dror Einav) (Photo: Sugat, Dror Einav)

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Ingredients

    • 1 onion

    • ¼ Olive oil

    • 2 potatoes

    • 1 cup green lentils

    • Salt

    • Ground black pepper

    • 1 teaspoon of cumin

    • ½ Consumerism

    • Bundles of chard

    • 4 cloves of crushed garlic

    • 2 lemons squeezed into juice

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Preparation

How to make Adas soup in Hamid?

  • 1 Chop the onion and fry it in a pot with the olive oil until light golden.

  • 2 Meanwhile, cut the potatoes into cubes and when the onions are golden, add them to the pot along with the lentils and a quart and a half of water.

    Cover and bring to a boil.

  • 3 Lower the heat and cook together for about 25 minutes until the lentils are tender.

  • 4 Season the soup with salt, pepper and cumin and season to taste.

  • 5 Chop the chard into thin strips and the coriander and add to the stew.

    Cover, let it continue to cook for another 5 minutes and remove from the heat.



    Note: The amount of liquid in the soup should not be large.

    If there is a lot of water left in the pot, remove the lid and continue to cook until some of the liquid evaporates.

  • 6 Squeeze in the juice of both lemons, add the crushed garlic and serve immediately.

More soup recipes

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  • Bean soup, wheat and kale

  • Cuban rice stuffed with spinach in yogurt soup

  • Green lentil salad and broccoli

  • Plaque Mong soup

  • Pea and red soup

  • Dushfra soup by Chef Israel Aharoni

  • Corn soup with coconut milk

  • Meat soup with lots of greens

  • Cauliflower and kohlrabi soup

  • Chickpea cream soup

  • Kashiku Market

  • Cauliflower soup and almond butter

  • Tuscan tomato soup

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Source: walla

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