• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Every Little Crumb logo

  • Mother’s Day Brunch
  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Soup » Adas Bi Hamod

Adas Bi Hamod

Published: May 9, 2022 · Modified: May 10, 2022 by Farah Abumaizar · Leave a Comment

Jump to Recipe Jump to Video Print Recipe

This lemony lentil and swiss chard soup, adas bi hamod, is a Lebanese classic. It’s a healthy, delicious, and easy vegan lentil soup that fills you up and feeds a crowd! How to video included.

ladle scooping lemony lentil soup out of bowl
Jump to:
  • What is adas bi hamod?
  • Why should I make this soup?
  • What ingredients do I need for this lemony lentil soup?
  • Steps to make adas bi hamod:
  • What can I serve this with?
  • Storing leftover lentil soup:
  • Recipe FAQs:
  • Adas bi hamod

What is adas bi hamod?

It literally translates to “lentils in lemon”. It’s a good description of this flavorful Lebanese lemon lentil soup, with lentils and swiss chard in a tangy and fulfilling broth.

Why should I make this soup?

The soup is vegan/vegetarian friendly, gluten free, and really simple to prepare.

It can be made in advance and feeds a crowd.

This lentil soup is also so clean and healthy, full of fiber and nutrients. It’s super diet friendly, but so full of flavor that it won’t feel like diet food.

It’s very little hands on time, and comes together really quickly.

What ingredients do I need for this lemony lentil soup?

labeled ingredients of the adas bi hamod soup
  • Olive Oil
  • Onions
  • Brown lentils– or green lentils Avoid orange and red lentils, they won’t hold their shape and will sort of turn into mush.
  • Potato- a peeled diced potato
  • Salt, black pepper, cumin powder, and dried mint
  • Vegetable stock cubes (or chicken)
  • Swiss chard
  • Garlic cloves
  • Cilantro (coriander)
  • Lemon juice- this is a very lemony soup, but you can taste and adjust amount of lemon however you like.

Steps to make adas bi hamod:

Potatoes and lentils being sautéed in saucepan for soup
swiss chard and lentils simmering with wooden spoon inside
adas bi hamod soup after cooking in saucepan
  1. Start off by sautéing the onions in olive oil until softened.
  2. Add the lentils and diced potatoes, the spices, stock cubes and water.
  3. Bring to a boil, then reduce heat and simmer until potatoes are soft and cooked through. Stir in the swiss chard. Cover and simmer for another 25-30 minutes until swiss chard is completely cooked through.
  4. In a skillet, add the rest of the olive oil, and sauté garlic and cilantro until garlic starts to brown. Add this to the pot of soup, along with lemon juice. Stir, taste and adjust seasoning, and enjoy!

What can I serve this with?

I find it hearty enough to be a substantial meal on it’s own, but this would work well with crispy pita bread, fluffy dinner rolls, or this delicious cheese stuffed honeycomb bread.

Storing leftover lentil soup:

bowl of swiss chard and lentil soup with a hand taking a spoon out

Leftover lentil soup can be stored in the fridge for around 5 days in a tightly covered container.

It freezes really well too, in a freezer safe bag or tightly closed container for 4-6 months. You can save it in bulk, or divide into individual portions.

To reheat, you can thaw overnight in the fridge, then gently reheat over medium low.

Recipe FAQs:

Do I need to soak the lentils?

Nope! Just make sure to rinse them, and pick out any debris or small stones.

Can I substitute the swiss chard for anything else?

Yes, spinach would make a great substitute. You can use fresh spinach, or just stir in some frozen spinach until it thaws.

Can I use any other type of lentils?

You can use green lentils, but red or yellow ones won’t hold their shape so I wouldn’t recommend using those.

bowl of adas bi hamod on a kitchen linen with spoon
  • Middle Eastern Lentil Soup
  • Instant Pot Potato Leek Soup
  • Instant Pot Mujaddara
  • Instant Pot Lentil Curry

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

Adas bi hamod

This lemony lentil and swiss chard soup is delicious! It's so simple to prepare, so healthy and packed with flavor.
No ratings yet
Print Pin
Rate
Course: Appetizer
Cuisine: Middle Eastern
Diet: Gluten Free, Halal, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 people
Calories: 239kcal
Author: Farah Abumaizar

Ingredients

  • 1/4 cup olive oil, divided
  • 1 onion, diced
  • 1 cup brown lentils, rinsed and checked for debris
  • 1 potato, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried mint
  • 8 cups water
  • 2 vegetable stock cubes (or chicken)
  • 4 garlic cloves, minced or crushed
  • 1 bunch cilantro (coriander) chopped
  • 2 bunches swiss chard, leaves and stems chopped 1 lb or 500 g
  • 1/4 cup lemon juice about 2 lemons, squeezed

Instructions

  • In a large pot, add half the olive oil over medium heat. Add in the diced onions and sauté several minutes until soft.
  • Add the lentils and potatoes, and stir to mix. Add the salt, pepper, cumin powder, and dried mint, all the water, and the stock cubes. Stir to combine.
  • Bring to a boil, then reduce heat to medium low, cover, and simmer for 15-20 minutes until lentils and potatoes are cooked through.
  • Meanwhile, add the remainder of the olive oil to a separate skillet over medium heat. Add the chopped cilantro and crushed garlic and sauté for a couple of minutes until garlic is light brown and crispy. Remove from the heat and set aside until later.
  • Once the lentils and potatoes have cooked, remove the cover and stir in the swiss chard. Cover again, and simmer on medium low for 25-30 minutes until chard is tender and dark green.
  • Stir in the lemon juice and the garlic/cilantro mix. Taste and adjust seasonings. Enjoy!

Video

Notes

You an adjust the lemon to your preference. If you don’t want this as tart, add the juice of 1 lemon first then add more if you like.
You can chop the swiss chard as finely or as coarse as you like it. I like relatively big pieces.
Swiss chard can be substituted for baby spinach or frozen spinach.
Storing Leftovers: Leftover swiss chard and lentil soup will last tightly covered in the fridge for up to 5 days. It also freezes well, 4-6 months in a tightly covered container. Thaw overnight in the fridge before gently reheating on the stove top.

Nutrition

Calories: 239kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 670mg | Potassium: 561mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1002IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!
« Lebanese Rice Pudding
Air Fryer Steak Fajitas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

More about me →

Popular Recipes

  • Halal Guys Chicken and Rice
  • Pink Sauce Pasta
  • Sourdough French Toast
  • Karak Chai

Spring Recipes

  • Lemon Turmeric Cake
  • Chocolate Orange Cake
  • Sweet Potato and Beetroot Salad
  • Creamy Lemonade

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

Copyright © 2019 on the Seasoned Pro Theme