Levantine Rishta bi 'Ads (Lentil & Noodle Soup)

 Levantine Rishta bi 'Ads

Prep time: 15 mins | Cook time: 30 mins | Servings: 4–6

Ingredients

The Soup Base:

• 1½ cups French green lentils (washed and picked through)  
• 1 large bunch of fresh Swiss chard (washed, stems finely diced, leaves coarsely chopped into ribbons)
• 7-8 cups water or light vegetable/chicken stock  
• 1 tsp ground cumin  
• 1 tsp fine sea salt (or to taste)
• Half batch of rishta noodles (from the flour/water dough)

The Traditional Tad'a (Aromatic Sauté):

•  ⅓ cup extra virgin olive oil  
•  2 large yellow onions, finely chopped
•  5–6 cloves garlic, minced  
•  1/2 -1 cup fresh cilantro, finely chopped  
•  1 tbsp ground coriander  

Instructions

Simmer the Lentils

In a heavy-bottomed pot, combine the washed French green lentils, finely diced Swiss chard stems, water, and cumin. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 25-30 minutes until the lentils are tender but still holding their shape.

Make the Tad'a 

Don't rush this step-browned onions are the primary flavor base.

While the lentils cook, heat the extra virgin olive oil in a skillet over medium heat. Add the chopped onions and cook for 12-15 minutes until deeply golden brown. Add the minced garlic, chopped cilantro, and ground coriander. Cook for 2 more minutes until fragrant, then remove from heat.

Combine Base & Aromatics
Pour the Tad'a mixture (including all the seasoned olive oil from the pan) directly into the pot of cooked lentils. Stir in the salt.

Cook the Fresh Noodles and Chard Leaves
Stir gently so noodle strands don't clump.

Bring the soup to a gentle boil. Drop in your fresh, floured rishta noodles in loose batches. Then add the chopped chard leaves. Simmer uncovered for 6-8 minutes, stirring occasionally. The excess flour from the fresh noodles will naturally thicken the broth into a rich, silky stew (if it becomes too thick, stir in a splash of warm water).

Finishing Touches

Turn off the heat and add the juice of 1 to 2 fresh lemons (or 1 tbsp pomegranate molasses + juice of 1 lemon)

Optional: Crispy fried onions (basal muqarmash) and a pinch of sumac

Serve lemon wedges and olive oil on the side.