Nadouda's Atayeb
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Lentil Vegetable Soup Adas Bhamod

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Hey soup lovers, 
For the past week, the weather has been simply amazing. You wake up on a crisp clear sunny day and then around 2:00 p.m. or so, the sun starts to fade and grey clouds come in the way. Showers and thunderstorms bring beauty to every kitchento every bowl of soup.  Today, I have prepared lentil vegetable lemon soup, but pureed.  Wish you can smell my homy apartment.  

Ingredients:
1 cup black lentils
8 cups water
1 potato cut into cubes
1 bunch (6 leaves) chopped swiss chard
5 minced garlic cloves
2 chopped cilantro
Salt
2 tbsp cumin
1 tbsp cinnamon powder
1/3 cup fresh lemon juice
Drizzle of olive oil

Preparation:
Prepare a pot.  Add water and lentils.  Add potatoes, swiss chard,salt, cumin, and cinnamon powder. Bring to a boil.  Cook for 30 minutes on medium to low heat.
Prepare a skillet.  Add olive oil to the skillet.  Sautee garlic with chopped cilantro.  Set aside.
Prepare the blender.  Let the soup mix cool a little before you blend it in the mixer.  Blend and then pour in the pot. *If the soup mixture is thick, add some water.
Return soup to the stove .  Add garlic and cilantro. Simmer for 5 minutes.  Add lemon juice.

Sahtein



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