Debra Nielsen
@debnielsen
Lebanese Lentil Lemon Soup (Adas bil Hamod)
A hearty and refreshing Lebanese soup made with brown lentils, spinach, and a zesty lemon flavor. Perfect for a comforting meal any time of the year.
Details
- Cuisine:middle-eastern
- Meal Type:dinner
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:8
- Views:5
Recipe Information
- Prep time15 min.
- Cook time30 min.
- Total time45 min.
- Servings8
Ingredients
- 1 tablespoon
- 1/2 cup
- 1 pound
- 3 cloves
- 1 (16 ounce) package
- 1 tablespoon
- to taste
- 3/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Lebanese Lentil Lemon Soup (Adas bil Hamod).
Step 1
Start by warming a generous splash of olive oil in a large pot over high heat until it shimmers with excitement.
Step 2
Next, toss in your chopped onions and let them dance in the hot oil, sautéing them until they turn a beautiful dark brown and begin to caramelize—this should take about 10 minutes.
Step 3
As the onions develop their rich flavor, stir in the brown lentils, minced garlic, frozen spinach, and a sprinkle of crushed dried mint for that aromatic touch.
Step 4
Now, pour in enough water to cover the lentil mixture by about 2 inches, making sure to scrape up any delicious browned bits stuck to the bottom of the pot.
Step 5
Bring this vibrant mixture to a rolling boil, then reduce the heat to medium and let it simmer uncovered.
Step 6
In about 20 minutes, your lentils should be tender and ready to shine.
Step 7
If you find the soup thickening up too much, don’t hesitate to add a splash more water to reach your desired consistency.
Step 8
Once it’s just right, season with salt to taste, then lower the heat and stir in a splash of fresh lemon juice to brighten the flavors before serving.
Step 9
Enjoy this comforting dish that warms both the heart and the soul!.