Dandelion-Lentil Soup – Shawrabat ‘Adas ma’a Hindba

posted on: Sep 29, 2025

By: Habeeb Salloum/Arab America Contributing Writer

When preparing this soup on our farm on the prairies of western Canada, my mother would, at times, replace the dandelion with other available greens such as spinach, Swiss chard, kohlrabi leaves, or other similar greens.

Serves 10 to 12

1 cup green or brown lentils

9 cups water

4 tablespoons cooking oil

1 large onion, finely chopped

4 cloves garlic, crushed

1/2 small hot pepper, seeded and finely chopped

1 tablespoon finely grated fresh ginger

1 bunch dandelions – about 1-pound, thoroughly washed, drained and chopped

3 tablespoons rice

2 teaspoons salt

1 teaspoon cumin

1 teaspoon black pepper

4 tablespoons lemon juice

Place the lentils and the water into a saucepan and bring to boil.  Cover and cook over medium heat for 40 minutes.

In the meantime, heat oil in a frying pan and sauté onion, garlic, hot pepper and the ginger over medium-low heat for 10 minutes.  Transfer the frying pan contents to the lentils.  Sir in remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 20 minutes.  Stir in lemon juice then serve hot.

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