Lina Jebeile says Lebanese Cuisine its a simple recipe with wholesome ingredients that are bursting with flavour

AceFoodDesk says here’s todays food and recipe for a simple meal to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: May.12: 2024: Lina Jebeile is a former teacher who now works as a food photographer and content creator. She’s behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine.TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

It’s a simple recipe with wholesome ingredients that are bursting with flavour — tender lentils, potatoes, and a generous handful of nutrient-rich Swiss chard or spinach, all simmered to perfection in a fragrant broth that’s infused with the warmth of cumin.

Plus, the final flourish: a good squeeze of tangy lemon juice.

It’s the perfect soup to have gently simmering away on a cold winter day, filling your kitchen with an irresistible aroma that promises comfort and nourishment in every bowl.You can use green or brown dried lentils for this soup.And if you’re in a pinch, you can use canned lentils (Lina Jebeile)

Tips:

• Soaking the lentils for a few hours before cooking can help reduce their cooking time and improve their texture, but you can cook them unsoaked if you are out of time.
• Use green lentils if you don’t have brown. Either won’t become mushy when cooked. Dried lentils give you the best texture and flavour but if you’re in a real pinch for time, you can use two 400g cans brown lentils (drained and rinsed). In this instance, instead of adding lentils in Step 2, add the lentils at the same time as the spinach/chard. This way you’re merely heating lentils and don’t risk them becoming mushy.
• Traditionally, this recipe is made with Swiss chard but if you don’t have it on hand, spinach works well too.
• The amount of lemon juice added can vary based on personal preference and the tartness of the lemons. When the soup is ready, adjust according to your taste preferences.

Ingredients

1 tablespoon olive oil

1 brown onion, diced

1 cup brown lentils, rinsed

2 medium potatoes, cubed

2 litres vegetable stock

½ teaspoon cumin

500g Swiss chard or spinach, sliced thinly

Juice of ½ lemon

Salt and black pepper, to taste

Lemon wedges, for serving

Method

1. 1.Heat olive oil in a large pot over medium heat. Add onions and sauté until soft and caramelised.
2. 2.Add lentils, potatoes, vegetable stock and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. 3.Add chopped spinach or Swiss chard leaves to the pot and continue simmering until the lentils are tender and the chard is wilted, about 15 minutes.
4. 4.Add the lemon juice & season with salt and pepper to taste. Serve hot with lemon wedges.

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