What is Adas Bil Hamod (Lebanese Lentil & Lemon Soup)?

Adas Bil Hamod is a classic Lebanese lentil and lemon soup that brings together earthy lentils and the bright tang of fresh lemon. Though it may seem like a simple lentil soup at first, it becomes something truly special once hot oil infused with sautéed garlic and dried mint is stirred in. The hearty broth along with the tangy lemon juice creates a comforting, flavorful dish. Traditionally vegan, gluten-free and packed with nutrients, this soup makes for a perfect healthy meal that is often enjoyed during colder months or during times of fasting, such as Lent for Christians.

Ingredients You’ll Need to Make Adas Bil Hamod + Substitutions

• Extra virgin olive oil: Adds richness and depth to the soup.
• Onion: Provides a savory base for the soup, adding flavor and sweetness.
• Swiss chard: Offers color, nutrients, and a mild earthy flavor. Substitute with spinach or kale if Swiss chard is unavailable
• Coriander: Fresh coriander (cilantro) adds brightness and freshness. Substitute with parsley if you prefer a milder flavor.
• Potatoes: Help thicken the soup and provide extra creaminess.
• Brown lentils: The main ingredient in this soup, brown lentils hold their shape and texture well during cooking. Can be substituted with other lentils, though cooking times will vary.
• Ground cumin: Adds a warm, earthy flavor to the soup.
• Freshly ground black pepper: Adds seasoning and a bit of heat.
• Water: Forms the base of the soup. Substitute with vegetable broth for a richer, more flavorful base.
• Lemon juice: The tangy star of this soup, balancing the rich flavors of the lentils and spices.
• Garlic cloves: Essential for depth of flavor and aroma.
• Dried mint: Adds a refreshing, slightly floral flavor that complements the lemon.

How to Make Adas Bil Hamod (Step-by-Step)

Sauté the Aromatics. Finely dice the onion and add it to a casserole. Remove the stems from the Swiss chard and finely dice them. Roughly chop the chard leaves and set them aside. Add the chopped stems to the onion and sauté until both are softened, about 5-7 minutes.

Prepare the Ingredients. While the onion and stems are cooking, roughly chop the coriander, discarding the lower stems. Dice the potatoes into small pieces (around 1cm) and give the brown lentils a quick rinse under cold water.

Cook the Soup Base. Once the onion and stems are softened, stir in the cumin and black pepper, letting them cook for a minute to release their aroma.

Add the rinsed lentils, diced potatoes, chopped coriander, and water (or vegetable broth) to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes, or until the lentils and potatoes are tender.

Add the Chard. Once the lentils and potatoes are cooked, stir in the Swiss chard leaves and salt. Let the soup simmer for another 10 minutes, until the chard is wilted and tender.

Prepare the Flavoring. While the soup is simmering, measure out the lemon juice and peel and finely grate the garlic. In a small frying pan, heat the remaining 4 tbsp of olive oil over medium heat. Add the garlic and dried mint to the pan, sautéing until the garlic is golden and fragrant.

Finish the Soup. Add the garlic and mint mixture to the soup, along with the lemon juice. Stir well to combine and turn off the heat.

Serve. Divide the soup into bowls, and serve with a generous drizzle of extra virgin olive oil on top, along with some crusty bread for dipping.

Useful Tips

• Soaking the lentils: If you have time, you can soak the brown lentils in water overnight, which will make them easier to digest.
• Adjust the consistency: If your soup turns out too thick, simply add more water or vegetable broth until it reaches your desired consistency. If it’s too thin, you can simmer it longer to reduce the liquid.
• Balance tanginess: If the soup turns out too tangy, you can balance the acidity of the lemon by adding a small pinch of sugar.
• Make it ahead for better flavor: Adas Bil Hamod actually tastes even better the next day as the flavors continue to meld together. This makes it a perfect make-ahead meal that you can store in the fridge for 4-5 days.
• Freezing tips: You can easily freeze the cooled soup in an airtight container for up to 3 months. Just thaw and reheat when you’re ready to enjoy a comforting bowl of this vegan lentil soup.

Why You’ll Love This Recipe

• naturally vegan
• easy-to make
• hearty and refreshing
• a surprising balance of tangy and wholesome flavors

How to Store Adas Bil Hamod

Store any leftover Adas Bil Hamod in an airtight container in the refrigerator for 4-5 days. The soup’s flavors will deepen over time, making it even better the next day. To reheat, simply warm it on the stove, adding water or vegetable broth to reach your desired consistency. You can also freeze the soup for up to 3 months in an airtight container. When ready to serve, thaw and reheat for a comforting, nourishing meal anytime.

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Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

Adas Bil Hamod is a classic Middle Eastern lentil stew that is both hearty and tangy, featuring tender lentils simmered in a broth of fresh herbs, chard, aromatic spices and fresh lemon juice. It's a vibrant, comforting meal that's as nutritious as it is delicious. Perfect as a wholesome meal for any occasion, Adas Bil Hamod offers a burst of flavor and a satisfying texture.

5 from 3 votes

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Active Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Mains

Cuisine Lebanese

Servings 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 7 tbsp extra virgin olive oil
• 1 large onion
• 400 g swiss chard
• 30 g coriander
• 2 medium potatoes
• 320 g brown lentils
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1.5 l water
• 1 1/4 tbsp salt (17g)
• 60 ml lemon juice (1-2 lemons)
• 5 garlic cloves
• 1 tbsp dried mint

Instructions

 

• Add 3 tbsp of the oil to a casserole and pre-heat over medium-low heat. Finely dice the onion and add to the casserole. Cut the leaves off the Swiss chard. Roughly chop the leaves and set aside, then finely dice the stems. Add the stems to the onion and continue cooking until both have softened.
• In the meantime, trim and discard the lower stems of the coriander and roughly chop the rest. Dice the potatoes into 1cm pieces and give the lentils a quick rinse under the tap. When the onions and stems are soft, stir in the cumin and black pepper to heat it through, then tip the lentils into the pan along with the potatoes, coriander and 1.5l of water. Bring to a boil, reduce the heat and simmer covered for 20 minutes or until the lentils are tender.
• Add the chard leaves and salt and simmer for another 10 minutes until the lentils and potatoes are fully cooked.
• Meanwhile, measure out the lemon juice. Then peel and finely grate the garlic. Pre-heat the remaining 4 tbsp of olive oil in a small frying pan and sauté the garlic and dried mint until the garlic is golden. Add this to the soup along with the lemon juice. Turn off the heat, give it a stir, then divide over bowls and serve with a generous drizzle of extra virgin olive oil and some bread.

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Notes

Storage: Refrigerate leftover Adas Bil Hamod in an airtight container for 4-5 days.

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