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Feature image for Lebanese lentil soup with lemons, showing a serving of the dish.
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5 from 3 votes

Lebanese Lemon Lentil Soup Recipe (Adas Bhamod)

Lebanese Lemon Lentil Soup (Adas Bhamod) is a delicious vegetarian soup that's excellent for cold weather. It's so easy to prepare and uses kitchen staple ingredients, so it will surely become one of your favorites!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Lebanese
Servings: 6
Calories: 270kcal
Author: Neriz

Equipment

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 6 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 your adas bhamod until the potatoes are cooked.  
    (NOTE: 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 your lemon lentil soup with slices of lemon, if desired.

Video

Notes

  • Cook's Tip #1:  Use brown or green lentils for making adas bhamod; both types do not get mushy quickly.
  • Cook's Tip #2:  Check that the heat is in constant low while simmering. It helps in not overcooking the lentils.
  • Cook's Tip #3:  Depending on how intense the lemons are where you live, you might need to adjust the lemon juice amount in this sour lentil soup.
  • Cook's Tip #4:  Swiss chard is traditionally used for Lebanese sour lentil 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