Editorial sample recipeLebanesebeginnervegetarianhalalgluten-freedairy-free

Lebanese Lentil And Chard Stew With Garlic Lemon Teshwena

Name: Lebanese Lentil And Chard Stew With Garlic Lemon Teshwena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup brown lentils, rinsed; 3 tbsp olive oil, divided; 1 medium yellow onion, diced; 2 medium russet potatoes, peeled and cut into half-inch cubes; 4 cups Swiss chard, chopped stems and leaves; 5 cloves garlic, minced; 0.25 cup lemon juice, freshly squeezed; 5 cups vegetable stock, halal certified

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: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Lebanese Lentil And Chard Stew With Garlic Lemon Teshwena

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Technique to learn

Teshwena Tempering

A Middle Eastern technique of sizzling aromatics in oil at the end of cooking to bloom flavors and infuse stews.

Instructions

Step 1: 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.
Step 2: Add the rinsed brown lentils, cubed potatoes, and vegetable stock to the pot, bringing the mixture to a gentle boil.
Step 3: Reduce heat to medium-low, cover, and simmer for 15 minutes until the lentils and potatoes are nearly tender.

Step 4: Stir in the chopped Swiss chard leaves and stems, simmering for an additional 7 minutes until cooked through.

Step 5: 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.

Step 6: Remove the skillet from heat and immediately stir in the fresh lemon juice to complete the teshwena tempering mixture.

Step 7: Pour the bubbling garlic-lemon mixture directly into the lentil stew, stir well, simmer for 2 minutes, and season to taste before serving.

Cooking tips

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.

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