Adas bi Hamod
Adas bi Hamod is a hearty Lebanese soup made with lentils and silverbeet, simmered with potatoes in a tangy lemon broth.
Servings: 8 servings
Calories: 201kcal
Ingredients
- 1 tablespoon Olive oil or to taste
- 1 medium Onion diced
- 4 cloves Garlic crushed
- 1 cup Brown or green lentils Cooked. (see above notes if using dry)
- 3 medium Potatoes peeled and cubed
- 8 cups Water
- 1 tablespoon Salt or to taste
- 1 bunch Silverbeet (Swiss chard) leaves chopped and stalks sliced
- ¼ cup Coriander (cilantro) finely chopped
- ½ cup Lemon juice freshly squeezed
Instructions
- In a stockpot over medium heat, add olive oil and onion. Cook until softened. Stir in the garlic and lentils, cooking for about a minute.1 cup Brown or green lentils, 3 medium Potatoes, 1 tablespoon Olive oil
- Add the potatoes, water, and salt. Stir, cover, and cook for about 10 minutes to soften the potatoes.Add the silverbeet leaves and stalks, along with the coriander. Reduce heat to low-medium and simmer for 20 minutes.1 medium Onion, 4 cloves Garlic, 8 cups Water, 1 tablespoon Salt, ¼ cup Coriander, 1 bunch Silverbeet
- Turn off the heat and stir through the lemon juice. Serve warm.½ cup Lemon juice
Video
Notes
Bunches of silverbeet can vary in size, hence you may need to adjust the amount of water by ½ a cup or so at a time. If adjusting, be sure to do a taste test and adjust the salt and lemon too.
It is also worth noting that once cooked, silverbeet will wilt to a fraction of what it used to be.
Storage - once the lemon lentil soup is completely cooled, store it in an airtight container in the fridge for up to five days. Or, freeze it in an airtight container for up to three months.
Nutrition
Calories: 201kcal | Carbohydrates: 36g | Protein: 10g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 987mg | Potassium: 1080mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2738IU | Vitamin C: 77mg | Calcium: 149mg | Iron: 6mg