Forget pretty plating—this is richta. It’s rustic, garlicky, and gets you through the winter blues without trying too hard. Think of it as a warm hug from your Lebanese grandma.
We’ve revisited this rural classic, staying true to its garlicky, coriander-packed soul while giving it a little twist.
Here’s how it goes: Crush garlic, stir in some fresh coriander. Wait for a few minutes then toss in lentils and let them get comfy. Next, pasta (because we’re busy, and those dough balls are for another time). Chard joins the party for that pop of green, and a splash of lemon and sumac so you’d give it the zing it needs. Drizzle olive oil like you mean it.
It’s not Instagram-perfect, but who cares when it’s this good?
Richta (Lebanese lentil & chard soup)
Ingredients:
• 4 garlic cloves, crushed
• 1 bunch coriander, roughly chopped
• 1 cup lentils, washed
• 1 cup small pasta (or any small, bite-sized pasta)
• 1 bunch chard, thinly sliced
• Juice of 1 lemon
• 2 tbsp sumac
• Olive oil, for drizzling
• Salt and pepper to taste
Instructions:
1. In a large pot, heat a splash of olive oil over medium heat. Add the crushed garlic and stir until fragrant, about 1-2 minutes.
2. Add the chopped coriander and cook, stirring occasionally, for another 2 minutes.
3. Add the lentils, followed by enough water to cover the mixture. Bring to a boil, then lower the heat and simmer until the lentils are tender (about 20-25 minutes).
4. Once the lentils are cooked, stir in the small pasta and chard. Let it cook until the pasta is tender (about 10-12 minutes).
5. Season with salt, pepper, and the sumac. Add the lemon juice, then drizzle with a bit of olive oil just before serving.