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    Home » Recipes » Soups

    Lebanese Sour Lentil Soup (Adas Bhamod)

    Published: Jan 4, 2021 · Modified: Jan 31, 2021 by Neriz

    Jump to Recipe

    You can never go wrong with a bowl of this vegetarian soup in cold weather.  Lebanese Sour Lentil Soup (locally known as ‘Adas Bhamod‘) is so easy to prepare.  Be sure you make extra, though; one bowl is never enough!

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    (*This post contains some affiliate links)

    Sometimes referred to as ‘Lemon Lentil Soup,’ this deliciously filling dish relies on onions and fresh cilantro for the soup base — then lemon juice to amp it up.

    There is no need to serve anything with this soup, in my opinion. It’s a complete, flavorsome meal on its own.

    Ingredients

    An image showing all the ingredients you need to prepare to make Lebanese Lemon Lentil Soup.
    • Lentils – brown or green ones are the best types to use for this soup.  They keep their shape and do not get mushy quickly.
    • Swiss chard – traditionally used in this Lebanese soup.  Unfortunately, I cannot seem to find it in Stockholm, so I used the best substitute for it, spinach.  

    Please make sure that it’s the mature ones, though, not the baby spinach that is often used for salad.

    An overhead shot of a pot of Lemon Lentil Soup, straight out of the flame, with a whole lemon on the side for slicing.

    Instructions

    Start by placing a large saucepan (or Dutch oven) over medium-high heat.

    Pour olive oil into the pan (photo 1).

    Once the oil is ready, add onions and salt (photo 2).

    Cook until onions are slightly soft, then add chopped coriander (photo 3).

    First part of a collage of images showing the step by step process on how to make Sour Lentil Soup at home.

    Cook coriander and onion for a few minutes, then add the rinsed lentils (photo 4).

    Mix to combine.

    Pour six cups of water into the lentils (photo 5).

    Cover pan with a lid, bring to a boil, then lower heat and simmer for twenty minutes.

    Last part of a collage of images showing the step by step process on how to prepare Adas Bhamod.

    Add spinach, potatoes, lemon juice, and more salt (photo 6).

    Mix to combine, cover, and continue simmering until the potatoes are cooked.  This normally takes twenty-five to thirty minutes for me.

    Taste and adjust the seasoning.

    Take the pan off the heat, then transfer it into bowls for serving.

    A closer shot of a ladle of Sour Lentil Soup, highlighting the vegetables in the soup, and the texture of the lentils.

    Helpful tips

    • Keep the heat on low (constantly) when simmering.  It helps to avoid them turning into mush.
    • You might need to adjust the amount of lemon juice that you use — depending on how strong the lemons are where you live. For your reference, the lemons that we get in Stockholm are too sharp compared to Spain or Italy.
    • Since mature spinach is used in this recipe, I would suggest leaving out those long stems when you chop them.
    • Keep in mind that you are still going to cook the potatoes, so do not make the lentils too soft.
    A shot of a serving of Lebanese Sour Lentil Soup, with a slice of lemon being squeezed on it.

    FAQs

    • CAN YOU PUT LENTILS STRAIGHT INTO SOUP?

    Absolutely.

    There is no need to soak them, unlike beans.  Just rinse, drain properly, then add them directly into your soup.

    • WHAT HAPPENS WHEN YOU OVERCOOK LENTILS?

    Overcooked lentils result in the lentils splitting their skins, hence resulting in mush.

    Besides making sure you don’t cook them for too long, make sure that you keep the heat on constant low when simmering; to avoid mushy lentils.

    So, try it for your next weeknight dinner and let me know what you think in the comment section!  Enjoy!

    If you want a stew instead, but still healthy, then I’ve got an excellent vegetable stew for you! Jump straight to my other post, Ethiopian Spicy Pumpkin Stew (Duba Wat)!

    Text for Roundup Sections
    • Around the World: Winter Soup Recipes
    • Traditional Filipino Food:  What You Need to Know
    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Lemon Lentil Soup

    You can never go wrong with a serving of this Sour Lentil Soup from Lebanon (Adas Bhamod). Delicious comfort in a bowl, and so quick to prepare!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Lebanese
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 270kcal
    Author: Neriz

    Equipment

    • Le Creuset Dutch Oven (4.5 qt.)
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Rubber Spatula

    Ingredients

    • 4 to 5 tbsp olive oil
    • 3 medium onions, chopped finely
    • 1 & 1/2 cups coriander, chopped roughly
    • 1 cup lentils, rinsed
    • 6 cups water
    • 2 cups spinach, rinsed and chopped
    • 1 large potato, diced
    • 1/4 cup lemon juice, freshly squeezed
    • salt, to season

    Instructions

    • Heat oil in a Dutch oven (or a large saucepan) over medium-high heat.
    • Once the oil is ready, add the chopped onions and some salt.
    • Cook until the onions turn a bit soft, then add the coriander.
    • Stir and cook for a few minutes, then add the lentils.
    • Keep stirring, then pour six cups of water into the saucepan.
    • Cover with a lid, then bring to a boil.
    • Lower the heat and simmer for about 20 minutes.
    • Add the rest of the ingredients: spinach, potatoes, lemon juice, and more salt (to season).
    • Mix, then cover with a lid and continue simmering until the potatoes are cooked.  This generally takes 25 to 30 minutes for me.
    • Adjust the seasoning as needed.
    • Take the soup off the heat and transfer it into bowls.
    • Serve with slices of lemon, if desired.

    Notes

    • Use brown or green lentils; both types do not get mushy quickly.
    • Check that the heat is in constant low while simmering. It helps in not overcooking the lentils.
    • Depending on how intense the lemons are where you live, you might need to adjust the lemon juice amount in this lentil soup.
    • Swiss chard is traditionally used for this soup, but mature spinach is an excellent alternative.I suggest getting rid of the stems when you chop them as well.

    Nutrition

    Calories: 270kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 732mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1223IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 3mg
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    Neriz

    Hej there!

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