Lemony Lebanese Lentil-Greens Soup (Adas Bil Hamud)
1 tsp cumin
red pepper flakes (see note above)
2 c beet greens or other greens
6 c stock (+ water as desired)
3/4 c lentils
4 cloves garlic, crushed
juice of 1/2 to 1 lemon
Instructions1. In a large saucepan, heat oil and saute onion, cumin, and pepper. When onion is softened, add greens and continue cooking until greens have softened slightly.
2. Add stock and lentils, bring to a boil, then reduce heat, cover, and simmer 30+ minutes, adding water to thin if it looks like the lentils are absorbing too much liquid.
3. Towards the end of cooking, in a small frying pan, saute garlic until golden, then turn off heat and add lemon juice to the pan. Add this to the soup just before removing from the heat.
4. Adjust seasonings. Serve hot, garnished with cilantro, onion, and lemon. Serves 4-6.