Adas Be Silik Soup Recipe
lentil soup with lemon and Swiss chard
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Ingredients
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Soup base
Greens & finishing
For sautéing
Method
Soup base
Prep lentils
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Pick through to remove any stones or debris. Set aside.
Sauté aromatics
In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Build flavor
Stir in the tomato paste, ground cumin, ground coriander, paprika, and a pinch of salt. Cook while stirring for 1–2 minutes to bloom the spices and darken the tomato paste slightly.
Simmer lentils
Add the rinsed lentils, 6 cups vegetable broth, 1 cup water, and the bay leaf. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Partially cover and cook until lentils are tender but not mushy, about 20–25 minutes for brown/green lentils. Stir occasionally and skim any foam from the surface.
Season
When lentils are tender, remove and discard the bay leaf. Taste and add 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). If the soup seems too thick, add up to 1/2 cup more water or broth to reach desired consistency.
Greens & finishing
Prepare Swiss chard
While the lentils simmer, wash the Swiss chard thoroughly. Strip the leaves from the stems and roughly chop the leaves. If using the stems, dice them finely and sauté them with the other vegetables in step 2 for extra texture (optional).
Add greens
Once the lentils are tender and seasoned, stir in the chopped Swiss chard. Simmer uncovered for 3–5 minutes until the chard is wilted and tender but still bright green.
Finish with lemon
Remove the pot from heat. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons extra-virgin olive oil. Taste and adjust acidity or salt if needed (add up to 1 more tablespoon lemon juice or 1/4 teaspoon salt if desired).
Garnish and serve
Ladle the soup into bowls and garnish with chopped fresh parsley and a pinch of red pepper flakes if using. Serve hot with crusty bread or rice.