Adas Bil Hamod Lentils with Lemon Juice
Experience the vibrant flavors of the Mediterranean with Adas Bil Hamod, a hearty Lebanese lentil soup infused with zesty lemon juice. This gluten-free, vegan recipe combines protein-rich brown or green lentils with tender potatoes, aromatic onions, and nutrient-packed Swiss chard or spinach for a wholesome, comforting meal. The addition of fresh lemon juice and a hint of ground cumin creates a perfect balance of tangy and earthy flavors. Ready in under an hour, this one-pot dish is ideal for weeknight dinners or meal prep. Serve it steaming hot, garnished with fresh coriander, alongside crusty bread or over fluffy rice for a satisfying, soul-warming experience.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 6 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion
- 4 whole Garlic cloves
- 2 medium Potatoes
- 1 bunch Swiss chard or spinach
- 2 whole Lemons
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 0.25 cup Fresh coriander (optional)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a large pot, bring 6 cups of water to a boil. Add the lentils and reduce the heat to a simmer. Cook the lentils for about 20 minutes, or until they begin to soften.
While the lentils are cooking, peel and dice the onion, mince the garlic, and peel and cube the potatoes.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
Add the cooked onion and garlic mixture to the pot with the lentils. Then, stir in the cubed potatoes, salt, black pepper, and ground cumin. Let the soup simmer for another 15 minutes, or until the potatoes are tender.
Wash the Swiss chard or spinach thoroughly and chop it into bite-sized pieces. Add the greens to the pot and cook for 5-7 minutes until wilted.
Juice the lemons and stir the lemon juice into the soup. Taste and adjust seasoning with additional salt or lemon juice as needed.
If desired, chop the fresh coriander and use it to garnish the soup before serving.
Ladle the soup into bowls and serve warm with crusty bread or over rice if preferred.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 20.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3959 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
