Lebanese · beginner
Lebanese Lentil And Chard Stew With Garlic Lemon Teshwena
A comforting, tangy Lebanese lentil soup enriched with earthy Swiss chard, tender potatoes, and finished with a aromatic lemon garlic oil sizzle known as teshwena.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the diced onion until softened and translucent, about 5 minutes.
- 02
Add the rinsed brown lentils, cubed potatoes, and vegetable stock to the pot, bringing the mixture to a gentle boil.
- 03
Reduce heat to medium-low, cover, and simmer for 15 minutes until the lentils and potatoes are nearly tender.
- 04
Stir in the chopped Swiss chard leaves and stems, simmering for an additional 7 minutes until cooked through.
- 05
In a small skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat and add the minced garlic, sizzling for 1 minute until fragrant.
- 06
Remove the skillet from heat and immediately stir in the fresh lemon juice to complete the teshwena tempering mixture.
- 07
Pour the bubbling garlic-lemon mixture directly into the lentil stew, stir well, simmer for 2 minutes, and season to taste before serving.
A LITTLE KITCHEN KNOW-HOW
Teshwena Tempering
A Middle Eastern technique of sizzling aromatics in oil at the end of cooking to bloom flavors and infuse stews.
Notes from the kitchen
- Do not let the garlic brown during the tempering step, as burnt garlic turns bitter.
- If Swiss chard is unavailable, dark leafy kale or spinach makes an excellent substitute.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
