Lentil, Lamb and Swiss Chard Stew  - ‘Adasiya

posted on: Nov 10, 2025

By: Habeeb Salloum/Arab America Contributing Writer

A similar dish was served in Baghdad’s palaces in the 9th century.  Ironically, while lentils may be associated with the food of peasantry, Arab rulers and nobility graced their tables with a variety of dishes made with lentils.  But then again, Arab physicians played an important role in advising caliphs what to eat and to what not in the search for healthy and nutritious meals.

Serves 6

4 tablespoons olive oil

1-pound lamb, cut into 1/2-inch cubes 

1 teaspoon salt

1 1/2 teaspoons cumin

2 teaspoons ground coriander seeds

8 cups water 

1/2-pound Swiss chard stocks, washed, drained and chopped

1 cup split red lentils

4 cloves garlic, crushed

2 tablespoons lemon juice

Heat the oil in a saucepan then fry meat over medium heat for about 10 minutes or until it begins to brown, stirring occasionally.  Add salt, cumin and coriander then stir-fry a further 2 minutes.  Add water then bring to boil. Cook over medium heat for 20 minutes, stirring occasionally, then add remaining ingredients except the garlic and lemon juice, and bring to boil.  Cover and cook over medium-low heat for 40 minutes or until lentils are done, stirring occasionally and making sure that the lentils do not stick to bottom of saucepan. Stir in garlic then cook over low heat uncovered for 10 minutes, constantly stirring.  

Stir in lemon juice and serve hot.

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