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Photo by: Joseph De Leo
A Syrian version of lentil soup, found in Virginia, where there is a Middle Eastern community.
Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning.
Serve chilled with chopped chives in soup bowls, and pass crusty French or Italian bread to sop up the juices.
Nutrients per serving (% daily value)
This recipe serves 6, and includes 1/2 teaspoon of added salt.
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