This recipe is originally from Syria, and I first found it on Global Table Adventure, a wonderful website dedicated to cooking recipes from every country in the world. With very few alterations, here is my version of the recipe.
Ingredients
- 2 cups lentils
- water, as needed (a few cups)
- 1/3 cup olive oil (plus extra for serving, if you want)
- 1 small head of garlic (about 1 Tablespoon, when minced or mashed)
- about 1 bunch of Swiss chard (about 3 cups, when sliced thinly) (you can use other cooking greens, but adjust the cooking time as needed)
- 1 bunch of cilantro/fresh coriander leaves (optional)
- juice of one lemon (less if you want) (you can use any kind of lemon, even Meyer lemons)
- 3-4 Tablespoons of pomegranate syrup, OR a splash of maple syrup
- salt
1. Rinse the lentils in about 3 changes of water, or rinse under running water until the water runs clear.
2.
Put lentils in a small saucepan (or other pan), cover with an inch or
two of water, and cook until just tender, 20-40 minutes. (It's okay if
you accidentally cook them until they're mushy; the recipe will still be
delicious!)
3. While
the lentils are cooking, mash and/or mince the garlic. I like to
slightly mash it like this: I put the knife sideways so a flat side is
on the garlic cloves, then I lightly pound the flat side of the knife
with my palm, until the garlic is slightly mashed. Then, I mince the
garlic.
4. Rinse the
Swiss chard, remove the stems, and slice the leaves thinly. If you're using
cilantro (fresh coriander leaves), remove the stems and slice the leaves
thinly.
5. Heat the
olive oil in a large frying pan, skillet, or wok. When the oil is a
little hot, add the garlic. Let it cook until the garlic is fragrant.
6. Add the Swiss chard leaves (and cilantro/fresh coriander leaves, if using) and saute for 2 minutes.
7.
Add the lentils, lemon juice, and pomegranate syrup (or maple syrup),
and cook until the lentils are somewhat mushy, about 10 minutes. This
lets the flavors blend nicely. (If the dish gets too dry, add a little
more water.)
8. Add
lots of salt. This will "brighten" the flavors. Don't be afraid of using
the salt. If the dish tastes bland, add more salt and/or lemon juice.
Notes
At our house, my dad and I like our lentils much lemonier than my mom does, so I add a little less than half a Meyer lemon's worth of juice to the dish (tasting each time I add it). Then, I serve the rest of the lemon in a dish on the table so that everyone can can add as much as they like.
Please feel free to experiment with this recipe based on what you have around the house.
