Adas bil Hamod

Lebanese sour soup is tart but with a really nice well rounded flavor. The cilantro and lentils area  great combination with the bite of the lemon.

3/4 c. lentils
3 small potatoes
1 medium sized onion, sliced
3 Tbsp. olive
1 1/2 c. packed cilantro, chopped fine
1/2 tsp. black pepper
6 c. water
1 large bunch collard greens/ Swiss chard/ Kale
3 Tbsp. lemon juice

Combine the lentils, water, and salt an pepper to taste. Simmer over medium heat for 20 minutes or until almost soft. 

Meanwhile in a separate pan heat the olive oil. Add the onion and cook over medium heat until translucent. Add the cilantro and cook, sitting, about 4 - 5 minutes. 

Add the cilantro mix to the soup. 

Peel and chop the potatoes and add them to the soup with the sliced collards.

Simmer for 10 minutes until the potatoes are almost tender and add the lemon juice. Simmer for 10 minutes more and serve immediately.


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