Lebanese Lentil and Spinach Soup with Lemon (Adas bil Hamod)
This Lebanese soup, called Adas bil Hamod, is a true hug in a bowl: the melting lentils, fresh spinach, and a hint of lemon create a tangy and comforting harmony. In Lebanese cuisine, soups like this are often served as a starter during family meals, accompanied by pita bread. Wondering how to master this traditional dish? The secret is not to overcook the spinach and to adjust the lemon at the end of cooking to preserve its freshness. This recipe is not only vegetarian but also incredibly nourishing; you'll see it become a winter staple!
Ingredients
- Green or brown lentils200 g
- Fresh spinach300 g
- Onion1 large
- Garlic3 cloves
- Vegetable broth1 L
- Lemon2 units (juice)
- Ground cumin1 teaspoon
- Olive oil3 tablespoons
- SaltTo taste
- Black pepperTo taste
Instructions
- 1
Rinse the lentils under cold water and drain. Finely chop the onion and mince the garlic.
- 2
In a large pot, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cumin for 1 minute.
- 3
Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer covered for 20 minutes, or until the lentils are tender.
- 4
Add the washed and trimmed spinach to the pot. Stir and cook for an additional 5 minutes until wilted.
- 5
Pour in the lemon juice, season with salt and pepper to taste. Heat for another 2 minutes, then remove from heat.
- 6
Blend the soup with an immersion blender for a velvety texture (or leave some chunks for a rustic feel). Serve hot with a drizzle of olive oil and, if desired, Lebanese bread croutons.
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