Lebanese Lentil Soup (Adas bi Hamod)
A sour and savory soup with lentils, chard, and plenty of lemon and garlic. Nutritious and deeply satisfying.
Details
Ingredients
- 1 cup brown lentils, rinsed
- 1 bunch Swiss chard, chopped
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 potatoes, cubed
- 6 cups water or broth
- 1/2 cup lemon juice
- 1/4 cup olive oil
- Cilantro or parsley, chopped
Instructions
- 1
Boil lentils and water in a pot for 20 minutes.
- 2
Add potatoes and cook another 10 minutes.
- 3
Meanwhile, sauté onion in oil until golden. Add garlic and cilantro, fry for 1 minute.
- 4
Add onion mixture and chard to the soup.
- 5
Simmer for 10 minutes until greens are tender.
- 6
Stir in lemon juice just before serving.
About This Recipe
A cornerstone of Lebanese home cooking, Adas bi Hamod, or Lebanese Lentil Soup, is a testament to how simple, humble ingredients can yield profoundly satisfying flavors. This vibrant, nourishing soup beautifully balances the earthiness of brown lentils with the bright acidity of fresh lemon, the pungent kick of garlic, and the subtle bitterness of Swiss chard. Its name, meaning "lentils with sourness," perfectly encapsulates its essence. Traditionally enjoyed during cooler months or as a light yet deeply comforting meal, it's a staple dish that showcases the region's knack for creating robust flavors from plant-based ingredients. The key lies in the layering of flavors: sautéing the onion and garlic until fragrant, simmering the lentils and potatoes to tender perfection, and crucially, adding the generous amount of fresh lemon juice and a final garlic infusion at the very end to preserve their aromatic vitality. Serve it steaming hot, perhaps with a drizzle of extra virgin olive oil and a side of fresh pita bread for scooping up every last drop, embodying the true spirit of Mediterranean hospitality.
Tips & Tricks
- • To preserve the vibrant, fresh flavor of the lemon and garlic, always add them towards the very end of the cooking process, ideally after removing the soup from the heat, to prevent them from becoming muted or bitter.
- • While Swiss chard is traditional, feel free to substitute with spinach or kale; if using kale, massage it briefly with a pinch of salt before adding to tenderize it slightly.
- • Lebanese lentil soup often tastes even better on the second day as the flavors meld and deepen. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop, adding a splash of water or broth if needed.
- • Serve this hearty soup with a side of warm pita bread, fresh radishes, and perhaps some sliced raw onion and fresh mint for a truly authentic Lebanese dining experience.
Nutrition Facts
Per serving (approximate)