Lebanese Lemon Lentil Soup (Adas bi Hamod)
A warming Lebanese lemon lentil soup (adas bi hamod) made with lentils and silverbeet in a lemony broth. This is a vegan and gluten-free soup.
Servings: 8 servings
- ½ cup Lemon juice freshly squeezed
- 1 cup Brown lentils or green. Cooked
- 1 bunch Silverbeet (swiss chard) leaves chopped and salks sliced
- 4 cloves Garlic crushed
- 3 medium Potatoes peeled and cubed
- 1 medium Onion diced
- 1 tablespoon Salt or to taste
- 8 cups Water
- ¼ cup Coriander (cilantro) finely chopped
Over medium heat, in a stockpot, add olive and onion and sweat until softened. Add in garlic and lentils, stir for about a minute.
1 cup Brown lentils, 3 medium Potatoes
Add potatoes, water and salt, stir through. Cover and cook for about 10 minutes to allow the potatoes to soften.
1 medium Onion, 1 tablespoon Salt, 4 cloves Garlic
Add silverbeet (swiss chard) and coriander (cilantro), turn heat to a low-medium and cook for about 20 minutes.
1 bunch Silverbeet, 8 cups Water
Turn off heat and stir through lemon juice. Serve warm.
½ cup Lemon juice
Using canned lentils speeds up the cooking process, which in turn helps the vegetables to retain more nutrients as they are cooked for less.
Bunches of silverbeet (chard) 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.
Serving: 1g | Calories: 124kcal | Carbohydrates: 23g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 982mg | Potassium: 743mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2737IU | Vitamin C: 62mg | Calcium: 139mg | Iron: 6mg