Adas bil Hamod

Nutrition · per serving

Steps

1. 1

   Rinse the lentils under cold water. Thinly slice the onion, finely chop the garlic, roughly chop the spinach, and squeeze the lemon juice so everything is ready before cooking.

   140 g brown or green lentils, rinsed180 g onion, thinly sliced10 g garlic, finely chopped120 g spinach, roughly chopped45 ml lemon juice, freshly squeezed
2. 2

   Heat the olive oil in a medium pot over medium heat. Add the sliced onion and cook for 6-8 minutes, stirring often, until deeply golden and sweet. Beginner tip: lower the heat if the onion starts catching; you want caramelized edges, not burnt bitterness.

   10 ml olive oil180 g onion, thinly sliced
3. 3

   Add the garlic and cumin and stir for 30 seconds until fragrant. Immediately add the lentils and water, then bring to a boil.

   10 g garlic, finely chopped3 g ground cumin140 g brown or green lentils, rinsed900 ml water
4. 4

   Reduce to a steady simmer and cook for 15-18 minutes, partially covered, until the lentils are tender but still holding their shape. Skim off any foam if needed. Stir once or twice to make sure nothing sticks to the bottom.

   140 g brown or green lentils, rinsed900 ml water
5. 5

   Stir in the spinach, salt, and black pepper. Cook for 2 minutes, just until the spinach wilts and the broth turns slightly green-gold.

   120 g spinach, roughly chopped6 g salt1 g black pepper
6. 6

   Turn off the heat and stir in the lemon juice. Taste and adjust with a little more salt or lemon if needed; the soup should be bright and tangy, with earthy lentils balancing the acidity.

   45 ml lemon juice, freshly squeezed
7. 7

   Ladle into bowls and serve hot with lemon wedges on the side for squeezing at the table.

   2 wedges extra lemon wedges

Origin & History

Adas bil Hamod is a beloved Levantine lentil soup, especially associated with Lebanese home cooking. Its name refers to lentils with sourness, usually from generous fresh lemon juice, a hallmark of the region's bright and balanced flavor profile. Variations may include Swiss chard, potatoes, or fried onions depending on family tradition and season.