Syrian lentils with chard (Adas bi sili) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 335) by Gil Marks

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute leeks for onions, spinach for chard, and lemons for pomegranate molasses.

  • LFL on February 05, 2021

    4 stars. Made the Syrian Lentils with Chard last night. I used red lentils, fresh chard, not spinach, and onion, not leek. I also soaked the lentils two and a half hours rather than just two. And I splurged on pomegranate concentrate aka pomegranate molasses from Amazon. The recipe came out a little soupy—About 10 or 12 minutes into the simmering, I added an extra 1/2 cup of water to keep it from burning. I’m not sure it was needed—the chard released a lot of liquid. Today, cold, it’s thicker and more stew-like, which is what I expected. I didn’t serve it on rice as suggested. Instead I used less salt than called for (5/8 tsp.), added near the end, and we simply ate it out of bowls. It’s really tasty. The pomegranate concentrate makes a big difference in the flavor though I think it would have turned out equally good, just different, without it.

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