Lebanese Lentil Soup with Ruby Swiss Chard and Lemon
(Adas bi Hamood, pronounced: aud-dus bee haum-mood)

boil 1.7 l water in electric kettle 

In wide/high Calphalon stainless steel pasta pot 
1 1/2 cup brown lentils (rinsed) 
add 8 cups boiling water (= 1.7 liter)
1/2 tsp salt
cover
simmer for 20 minutes

in TM6
1 onion
8 TBSP olive oil (80g)
3 seconds, speed 5

scrape down
1 tsp brotgewürz (don’t put it in the center on the blade)
1/4 tsp salt

10 minutes, 100C, speed 1
scrape

—–
press 4 garlic cloves into a small bowl
add 1/2 tsp salt and mix

rinse swiss chard, discard red middle stalks
cut each leaf in half, lengthwise
cut the leaves into 1-inch slices

clean 2/3 bunch cilantro
(leaves + soft part of stems)

—–

add chard, cilantro, garlic to TM6
2 min, 100C, reverse 2.5

—

add TM6 mixture to lentils
add 2 TBSP lemon juice

increase the heat to high
once the mixture comes to a boil, reduce the heat to medium-low
simmer covered for 10 minutes

cool for 15 minutes