Egyptian Bissara-Free Lentil and Swiss Chard Soup (Shorbet Ads bil Silq)

Middle Eastern Fast Without Oil Published June 13, 2026

This is Egyptian comfort in a bowl — red lentils cooked down to a creamy, golden soup, then loaded with ribbons of Swiss chard, brightened with garlic, cumin, and a generous squeeze of lemon. The red lentils dissolve almost entirely, thickening the broth so it clings, while the chard gives it body and a faint mineral bite. It is the soup Egyptians eat through fasting Lents, and it is cooked here entirely without oil — proof that a strict Wednesday or Friday bowl can still be rich and filling.

Everything here is built around water-cooking, so this is your strict-day workhorse. On oil days, you can finish it with a swirl of cumin-warmed olive oil; on fish days, it makes a fine first course before grilled fish.

FASTING LEVEL: Fast Without Oil
SERVINGS: 5
TIME: 40 minutes

INGREDIENTS

- 1.5 cups (300g) red lentils, rinsed until the water runs clear
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 large carrot, grated
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne (optional)
- 7 cups (1.75 litres) water or vegetable broth
- 1 large bunch Swiss chard, stems sliced thin and leaves shredded
- Juice of 2 lemons
- Salt and black pepper, to taste
- Extra cumin and lemon wedges, to serve

METHOD

1. Put the onion, garlic, and a splash of water in a large pot over medium heat. Cook, stirring, for 5-6 minutes until softened, adding more water as needed to keep it from sticking.

2. Stir in the cumin, coriander, and cayenne and cook 30 seconds until fragrant.

3. Add the red lentils, grated carrot, and the water or broth. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, stirring occasionally, until the lentils have completely broken down into a creamy soup.

4. Stir in the chard stems and simmer 3 minutes, then add the shredded leaves and cook another 4-5 minutes until wilted and tender.

5. For a smoother soup, blend about half of it with an immersion blender, then stir back together; or leave it rustic.

6. Stir in the lemon juice and season well with salt and pepper. Serve hot with extra cumin and lemon wedges at the table.

NOTES

- Red lentils are key for the creamy texture — they collapse where brown lentils stay whole. If you only have brown, blend more of the soup at the end.
- Spinach or kale can replace the chard. Add kale earlier (with the stems) since it takes longer.
- On oil days, warm 2 tablespoons olive oil with a pinch of cumin and swirl over each bowl.
- The lemon is not optional — it lifts the whole pot. Add it at the end so it stays bright.