Bait Maryam’s owner and chef, Salam Dakkak, shares a dish which she says conveys the authenticity of her home country of Palestine
|Prep time||10 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and chop the potatoes and onions into cubes. Peel and chop the garlic. Chop the chard and coriander.
Heat 2 tbsp of olive oil in a deep pot placed over a medium heat. Then add the onion and fry until golden.
Add the lentils to the pot along with the water (or chicken stock) and simmer until the lentils are partially cooked.
Then add the potatoes with the spices and keep it on normal heat until it boils.
In a separate pan, fry the garlic with the coriander and remaining 2 tbsp of olive oil. Once the garlic is golden, add the chard. Add the mixture to the lentil soup and stir.
Finish with a squeeze of lemon and a splash of olive oil.