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Lentil and Swiss Chard Soup with Lemon Juice (Adass Bil Hamod)
By Chef Anissa Helou


1 cup Lentils (use Green Lentils) 
1 pound Chard (Swiss Chard) washed trimmed and chopped into 1/2 inch strips 
6 3/4 cups Water 
10 cloves Organic Garlic peeled 
1/4 teaspoon Salt 
lemon juice - of 2 Lemons 
1/4 cup Extra Virgin Olive Oil plus 2 tablespoons 


Put the lentils and water in a large saucepan and place over high heat. 

Bring to a boil, add the chopped chard, and reduce the heat to medium. 

Cover the pan and boil gently for 15 minutes. 

Mix the softened chard and the lentils well and cook uncovered for another 45 minutes. 

In the meantime, place the garlic cloves in a mortar, add a generous pinch of salt, and pound with a pestle until you have a smooth paste. 

Slowly incorporate the lemon juice into the garlic paste, then do the same with the olive oil. 

Add the garlic mixture to the soup. 

Season with salt and simmer uncovered for 5 minutes. Serve at room temperature.