Lebanese lentils and lemon (adas bi hamoud)

A lemon, garlic and coriander mix on top of the lentil mixture brings this soupy dish to vibrant life.

Lebanese lentils and lemon (adas bi hamoud). Credit: Freshly Picked with Tom Sarafian

• serves

  3

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 300 g brown lentils
• 3 Nicola potatoes, peeled and diced
• 1 bunch silverbeet (Swiss chard), washed and finely chopped
• 3 cloves garlic, smashed
• 200 ml olive oil
• 1 bunch coriander, chopped
• 2 lemons
• Sea salt flakes and freshly ground pepper
• 2 pieces Lebanese bread, to serve

Instructions

1. Place lentils and potatoes in a pan and cover with 2.5 cm of water. Cook lentils and potatoes in water until soft. Add silverbeet (chard) to the pot. Cook for 5 minutes.
2. In separate pan fry garlic in olive oil till golden, add coriander, salt, pepper and lemon juice to taste, then take off the heat.
3. Toast pita bread in the oven till crisp.
4. Pour lentil mix into bowls and top with garlic, lemon and coriander mix. Serve with some toasted pita on the side.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.