Chard, lentil and preserved lemon soup (Shorbet adass w sliq) from Falastin: A Cookbook (page 157) by Sami Tamimi and Tara Wigley

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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 vegetable stock for chicken stock, and brown lentils for green lentils.

  • Apollonia on October 18, 2025

    Lovely soup. I ended up needing to add quite a bit more broth than called for, but otherwise made as written, and really enjoyed. Blending half the soup really gave it great body and texture.

  • snackbaby on September 01, 2025

    super good! possibly slightly too salty for me as described in the recipe, but otherwise lovely.

  • clkandel on May 23, 2025

    Lots of great flavor from the spices. This may be one of my favorite brown lentil soups.

  • bernalgirl on October 17, 2022

    A nice and very easy and warming soup, a good addition to my lentil soup collection.

  • DePollepel on August 26, 2021

    very nice spicy soup, special

  • DKennedy on October 23, 2020

    I made two soups from Falastin for an outdoor, socially distanced lunch I hosted for my mah jong group. Both soups were delicious. For the first, (the chard, lentil and preserved lemon soup) I used green lentils and chicken stock. I also pureed the entire soup then added an additional 1/2 cup lentils to the dish and cooked it for another 1/2 hour. The spice blend leans very Indian-ish, in a good way. The second, the grilled aubergine and lemon soup, is very smokey, and brings to mind baba ganoush. Both soups were thick and so I served myself 1/2 of each in the same bowl. Great on a cool day, served alongside fresh bread.

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