📝 About This Recipe
Transport your senses to the mountains of Lebanon with Adas Bil Hamod, a rustic and soul-warming soup that perfectly balances earthy brown lentils with the bright, citrusy punch of fresh lemon. This 'Lentils in Lemon' dish is a plant-based powerhouse, featuring silky Swiss chard and tender potatoes simmered in a fragrant garlic-cilantro broth. It is a quintessential Mediterranean comfort food that manages to be both incredibly light and deeply satisfying.
🥗 Ingredients
The Base
- 1.5 cups Brown or Green Lentils (rinsed and picked over for debris)
- 8 cups Water or Vegetable Broth (plus more if a thinner consistency is desired)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
The Greens
- 1 large bunch Swiss Chard (stems finely chopped, leaves roughly chopped)
The Sauté (Tasha)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 medium Yellow Onion (finely diced)
- 6-8 pieces Garlic Cloves (crushed and minced)
- 1 cup Fresh Cilantro (finely chopped)
Seasoning and Finish
- 1/2 cup Fresh Lemon Juice (adjust to taste for desired acidity)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Cumin (optional, for a hint of warmth)
👨🍳 Instructions
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1
Begin by rinsing your lentils thoroughly under cold water. Place them in a large heavy-bottomed pot and cover with 8 cups of water or broth.
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2
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover partially, and let the lentils simmer for about 15-20 minutes until they are halfway cooked.
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3
While the lentils simmer, prepare your Swiss chard. Separate the stems from the leaves; finely chop the stems and roughly chop the leaves into 1-inch ribbons. Keep them separate for now.
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4
Add the cubed potatoes and the chopped Swiss chard stems to the pot with the lentils. Continue to simmer for another 10-12 minutes until the potatoes are just tender when pierced with a fork.
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5
While the vegetables are simmering, prepare the 'Tasha' (the aromatic base). Heat the olive oil in a medium skillet over medium heat.
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6
Add the diced onion to the skillet and sauté for 5-6 minutes until translucent and just beginning to turn golden.
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7
Add the minced garlic and the chopped cilantro to the skillet. Stir constantly for 1-2 minutes until the garlic is fragrant and the cilantro has wilted but is still bright green. Do not let the garlic brown.
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8
Pour this aromatic mixture (the Tasha) directly into the main soup pot, scraping every bit of oil and herb out of the skillet.
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9
Add the chopped Swiss chard leaves to the pot. Stir them in; they will look like a lot but will wilt down quickly into the broth.
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10
Stir in the salt, black pepper, and cumin (if using). Let the soup simmer for another 5 minutes to allow the flavors to meld.
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11
Remove the pot from the heat. This is crucial: stir in the fresh lemon juice only after taking it off the heat to preserve the brightness of the vitamin C and the vibrant flavor.
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12
Taste the broth. It should be tangily assertive. If you prefer more 'hamod' (sourness), add another squeeze of lemon juice and adjust salt as needed.
💡 Chef's Tips
Use brown or green lentils rather than red lentils; red lentils will disintegrate and lose the texture essential for this soup. Don't discard the chard stems! They provide a wonderful crunch and earthy flavor that complements the lentils. If the soup becomes too thick as it sits (lentils love to soak up liquid), simply add a splash of boiling water to loosen it up. For a deeper flavor, you can sauté the dry lentils in a bit of olive oil for 2 minutes before adding the water. Always use fresh lemon juice; bottled juice lacks the essential oils and brightness that define this dish.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of toasted Lebanese pita bread for dipping. A few slices of fresh radish or green onions on the side provide a crisp, peppery contrast. Pair with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a chilled Arak for an authentic experience. Drizzle a tiny bit of extra virgin olive oil over each bowl just before serving for a silky finish. This soup actually tastes better the next day, making it a perfect meal-prep option.