INGREDIENTS
½ kg Swiss chard, (sele2 in Arabic سلق), washed thoroughly. Drain excess water, cut off and discard the dirty bottom ends of the stalks, then chop into small strips
1 cup brown Lentils
2 medium Potatoes, peeled and cut into cubes
2 medium Onions, finely sliced
7 to 8 cloves Garlic, peeled and sliced
1 handful of Coriander, chopped الكزبرة
1 tsp Sumac سماق, optional
2 squeezed Lemon juice
1/2 cup Olive Oil
1 tsp Salt
5 cups of Water
METHOD
In a medium-sized casserole, heat the olive oil, fry the onions and garlic until light golden color, then add the potatoes to fry for 3 more minutes. Add the lentils and fry; finally, add the Swiss chard, give the whole thing a good stir for further 2 minutes. Add salt, and cover with water, bring to boil then move to low heat for around 30 minutes until the lentils are cooked well, you can add more water if needed. Add the chopped coriander and cook for another 5 minutes.
Add the lemon juice after removing it from heat.
Taste and adjust if necessary.
Serve hot
