Shorbat Adas bil Hamod (Lentil Soup With Greens)

Preparation

1. Step 1

   Add the lentils and stock to a large saucepan and place over medium-high heat. Bring to a boil, then cook, using a spoon to skim the scum off the surface, for 12 to 15 minutes, until the lentils are cooked through but not falling apart.

2. Step 2

   While the lentils cook, heat half the oil in a large nonstick skillet over medium-high heat. Once hot, add the onions and ½ teaspoon salt, then turn the heat down to medium and fry for about 20 minutes, stirring occasionally, until softened and lightly golden. Stir in the chard stems, cumin, Lebanese seven-spice and a third of the garlic and fry for 5 minutes more, stirring occasionally, until fragrant and the chard stems have softened slightly.

3. Step 3

   When the lentils are cooked through, stir in the fried-onion mixture, potatoes, 1½ teaspoons of salt and a generous grind of black pepper (about 40 grinds on a pepper mill, or to taste). Cover the pot, turn the heat down to medium and cook for 5 minutes.

4. Step 4

   Uncover the pot, stir in the chard leaves, replace the lid and cook for 10 to 15 minutes more, until the potatoes and chard are soft. Remove from the heat and stir in the lemon juice.

5. Step 5

   Return the frying pan to medium heat with the remaining oil and garlic. Fry for 2 to 3 minutes, stirring often, until the garlic is fragrant and only just beginning to color. Quickly stir in the cilantro, fry for about 30 seconds, then pour this directly into the soup.

6. Step 6

   Taste the soup and check for seasoning, then stir in additional lemon juice to taste. Divide the soup among bowls and serve warm, with an extra drizzle of olive oil if you like.