Adas Bil Hamoud (Lentil & Lemon Soup)
Method
Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat, then sauté the chopped onion, minced garlic, and sliced chard stems for 4 minutes until softened.
Simmer Lentils: Stir in the rinsed lentils, ground cumin, and vegetable broth, then bring the mixture to a boil before reducing the heat to simmer covered for 15 minutes.
Add Greens: Fold the shredded chard leaves into the soup and continue to simmer gently for a further 5 minutes until the lentils are completely tender.
Finish & Season: Remove the saucepan from the heat, stir in the fresh lemon juice, season generously with salt and pepper, and ladle into warm bowls.
Nutritional Insight: The high-fibre, low-GI prebiotic profile of brown lentils significantly delays gastric emptying, stabilizing blood glucose to efficiently quieten food noise during GLP-1 journeys. Culinary Hack: Stir the lemon juice in strictly after removing the pot from the heat source to preserve the bright, vibrant flavour and protect the heat-sensitive vitamin C.
Nutrition Facts
Per serving
