adas b hamod

Lebanese Lemon Lentil Soup- Adas b Hamod

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Incredibly delicious Lebanese Lemon Lentil Soup, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard and potatoes; this healthy and hearty soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

adas b hamod

Lebanese Lemon Lentil Soup

Who’s ready for a light and refreshing bowl of Lebanese Lemon lentil soup with swiss chard? Everyone needs a good lentil soup for winter days that is flavorful and filling, which also happens to require a handful of ingredients, 1 pot, and a little less than 1 hour to make. 

lentil soup with swiss chard

What You Need to Make Lebanese Lemon Lentil Soup with Swiss Chard and Lemon:

( Scroll all the way to the end, for exact measurements and a printable option) 

  • Brown lentils. Works best for this recipe. They keep their shape and do not get mushy quickly.

  • Swiss chard. You can use green or rainbow swiss chard. 

  • Lemon juice. You can also add a sprinkle of sumac spice for extra tanginess just before serving. 

  • Corn starch. The thickener: I’ve made this recipe both with the corn starch thickener added to the soup and without. There’s barely any difference, but it’s slightly richer if you add the corn starch. 

  • Olive oil.

  • Onion.

  • Potatoes.

  • Salt.

  • Water.

Swiss chard recipes/ vegan recipes

How to Make Lebanese Lemon Lentil Soup:

  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.

wilted onions

  • Add the lentils and mix well with the onions.

lentil soup

  • Pour water, bring to a boil, cover the pot, lower heat to medium low and simmer until tender, 25-35 minutes.
  • Meanwhile, wash and separate the swiss chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  • Once lentils are soft, add potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Mix corn starch with a few tablespoons of warm water and set aside.
  • Add the swiss chard and corn starch mixture, stir and cover the pot. Cook for 5-10 more minutes to wilt. 
  • Stir in lemon juice and remove from heat. Then taste and adjust flavor as needed, adding more salt or lemon juice. 
  • Serve warm and enjoy!

How to Serve Adas b Hamod:

With a lemon wedge on the side or a sprinkle of sumac before serving, depending on how sour you like your soup and a piece of toast. 

How to Store Lebanese Lemon lentil Soup:

Any lentil soup leftovers can be refrigerated for up to five days or freeze up to six months. Store the soup in freezer-safe containers. Let thaw overnight in the fridge before serving. warm in the microwave or on stove top. 

What are the calories in this Lebanese lentil soup?

200 calories of goodness a bowl! 

Lebanese lemon lentil soup

More Lebanese Lentil Recipes: 

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Spinach Lentil Soup with Lemon

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

 

If you try this Lebanese sour lentil soup- Adas b Hamod recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram 🙂

How to Make Adas b Hamod

Yield: 6

Lebanese Lemon Lentil Soup- Adas b Hamod

adas b hamod

Easy Lebanese Lemon lentil soup teeming with healthy vegetables. Perfect for an every day fall or winter one-pot soup.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 8 cups water
  • 1 cup brown lentils- rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 bunch swiss chard- chopped (leaves and stems)
  • 1/2 cup Lemon Juice, plus more for serving
  • 2 large potatoes, cut into bite size cubes
  • Salt- start with 1 teaspoon
  • 1 tablespoon corn starch

Instructions

  1. In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  2. Add the lentils and mix well with the onions.
  3. Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25- 30 minutes.
  4. Meanwhile, wash and separate the swish chard leaves from the stems. Cut the stems to small cubes and chop the leaves too. Wash, peel and cut the potatoes and carrots into bite size cuts as well.
  5. Once lentils are soft, add potatoes and cook for 15 minutes on medium heat or until veggies are tender.
  6. Mix corn starch with a few tablespoons of warm water and set aside.
  7. Add your swiss chard and corn starch mixture, stir to combine, cover the pot and cook for 5-10 more minutes. Just until swiss chard is slightly wilted.
  8. Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  9. Serve warm and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 438mgCarbohydrates: 35gFiber: 6gSugar: 4gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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