World Flavors Cookbook

Adas bil Hamod (Lemon Lentil Soup)

A tangy Lebanese lentil soup with Swiss chard, potato, and a bold lemon-garlic finish — light, nourishing, and bright.

Cuisine: Lebanon

Ingredients

• 1 cup brown lentils
• 1 large potato, cubed
• 1 bunch Swiss chard, chopped
• 6 cloves garlic, minced
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1 tsp cumin
• Salt, pepper
• Cilantro

Instructions

1. Boil lentils and potato in 6 cups water for 20 minutes until tender.
2. Add Swiss chard. Cook 5 minutes.
3. In a small pan, fry garlic in olive oil until golden.
4. Add garlic oil and lemon juice to the soup. Add cumin.
5. Season with salt and pepper.
6. Serve hot with a squeeze of extra lemon and cilantro.