Lately it feels like the gods of lighting are working against me. I can’t count the number of recipes I’ve tried to shoot which failed miserably…completely discouraging. I’m kind of a practical blogger, if I’m making and shooting a savoury recipe for the blog, then it will be my lunch or dinner that day. So, when the shots don’t work out as planned, the recipe gets archived until another time. The last thing I want is to be making and eating the same recipe 3 days in a row because lighting has been bad, not that it has anything at all to do with my amateur photography skills and the fact that I still haven’t figured out how to make the most of my DSLR. I’ve also had a few epic fails on the recipe development front which left me feeling a bit down trodden this week.
As I write this, I can’t help but think of Kathryn’s latest post over at The Scratch Artist. She talks about the creative process and how important it is to step back and let go sometimes and boy can I relate. At times it feels like the more I try, the worse things are and I have to remind myself that the best things are those that come from the heart. Some of my best recipes were created in the heat of the moment, when I wasn’t measuring and perfecting, but truly just creating for the sake of creation itself (like today’s birthday cake for my special man). Ultimately it’s that pinch of passion that’s my secret ingredient and one that I sometimes forget to add when I’m trying to keep to a self imposed blog schedule while battling with the demands of daily life and feelings of ineptitude about my photography skills. It’s that feeling of “keepin up with the Jones” if you know what I mean. One that I’m still learning is completely counterproductive and useless. Hey, I’m human.
In the meantime, I bring you the one recipe in this week’s repertoire that I managed to shoot relatively well, if I do say so myself. This is a childhood favourite and one that feels like a hug from my mama, comforting and warming and full of love.
I talked a bit about Adas bi Hamoud in an older post, when I made something similar that was inspired by this very dish. You can also find a lentil nutrition 101 in that same post, so hop on over and give it a read over here.
Now, on to the recipe.
Lebanese Lentil & Chard Soup (Adas bi Hamoud)
Recipe & Photography by Nissrine @ Harmony à la Carte
Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (hamoud). What you get is a naturally gluten free vegan nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
- 1/4 C Brown Lentils
- 3 C Filtered Water
- 1 Medium Potato
- 1 Medium Yellow Onion
- 1 Tsp Sea Salt
- 1 Tsp Sumac
- 2 Handfuls Chard, chopped (stems included)
- Fresh Ground Pepper, to taste
- 1 Lemon, juiced
- Lemon wedges & Fresh ground pepper, to serve
- Add lentils and water to a pot and bring to a boil.
- Add diced potato, onion and chopped chard stems (save leaves for later) to the lentils and let it come back to a boil.
- Reduce heat to low, add salt and sumac and cover and simmer for 30-35 minutes until potatoes and lentils are well cooked but not mushy.
- Remove fron heat and stir in chard leaves and lemon juice and season with fresh ground black pepper. Adjust salt to taste.
- Serve hot with extra lemon wedges and fresh ground pepper to taste.