A definite winter warmer, aadass bi hammod is a thick soup/stew of lentils, Swiss chard, potatoes, onions, and lemon juice. It is a winter mountain meal, made when chard is abundant and beautiful.
- 1 1/4 pounds (600 g) Swiss chard
- 2 medium yellow onions
- 3 tablespoons (45 ml) olive oil
- 4 garlic cloves
- 1 medium potato
- 1 bunch green coriander, stalks and leaves separated
- 1 tablespoon (6 g) ground coriander
- 1/2 cup (96 g) brown lentils
- Juice of 2 lemons
- Kamal Mouzawak
Prepare the chard by separating the thick white stalks from the leaves. Finely chop the stalks and coarsely chop the leaves.
Finely chop the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until they start to color, about 10 minutes. Chop the garlic, and add to the onions, along with the white chard stalks. Peel the potato, dice into cubes, and add to the skillet. Chop the coriander stalks and add to the skillet, along with the ground coriander. Add the lentils.
Stir and cook all these ingredients until it dries a bit, then add enough water to cover the surface by 2 fingers. Bring to a boil, then lower the heat and cook until the lentils and potato are cooked, about 40 minutes.
Add the chopped chard leaves and season to taste with salt. Cook for 10 minutes. Chop the coriander leaves and add to the pan, and finish with the lemon juice. Serve hot. The consistency of this dish must not be runny like a soup, neither thick, but rather a half-and-half consistency.