Sour Lentil Soup (Adas Bhamod). One of my absolute favorite soups and the ultimate taste of winter and is sure to please on any cold evening.
From my cookbook, this comfy home-style soup is a belly warming treat that my mom made all the time when I was growing up; this was the first soup that I learned because it is an essential and popular soup in Lebanese cuisine. With few ingredients and straightforward instructions, you will surprise and delight your taste buds the best way possible. A bowl of Adas Bhmad is exactly what you need to beat the cold weather season – loaded with flavor, color and texture!
Lebanese Sour Lentil Soup (Adas Bhamod/ Adas Bil Hamod)
Visually speaking, the soup is a feast for the eyes; Adas bhamod is made of lentils, dark leafy Swiss chard, onions, potato and cilantro. If I had to choose a vegan and a gluten free favorite food, I think its sure to say Adas Bhamod/ Adas Bil Hamod/ Lebanese Sour Lentil Soup! The ultimate taste of winter and is sure to please on any cold evening.
Swiss chard and potatoes simmer with the lentils, ending up quite soft at the end, and olive oil and freshly squeezed lemon juice form a strong umami flavor, making you always go back for a second bowl.
Though the majority of Lebanese use crushed garlic in this soup, I have chosen to neglect it. The garlic will overpower the flavor!
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To make Adas Bihamod you need the following ingredients!
- Brown or Green lentils, both work
- Lemon, juiced
- Onions
- Cilantro, a generous amount to add depth of flavor
- I large potato
- Olive oil, choose the best quality
- Swiss chard leaves, be sure to wash them well, and use both the leaves and ribs, once they are drained, finely chop them
- Salt, for seasoning
- Water
Olive oil adds such a deep flavor to “Addas Bhamod”
The sauteed onions and cilantro are the key for filling out the flavor of this soup
- I appreciate how incredibly Adas Bil Hamod is nutrient-rich and flavorful! A healthy veggie and a protein packed soup. and an excellent source of vitamins A, K and C and packed with fibers and magnesium. I am pretty sure who ever tries the recipe will come to the same conclusion.
- Lentils keep their shape and are easily reheated. If the soup thickens upon standing, add just a bit of water when you reheat it.
Serves 5
Cuisine: Lebanese
Ingredients
- 1 cup brown lentils
- 6 1/2 cups water
- 1 1/2 cups Swiss chard / collard greens, use both the leaves and ribs, once they are drained, finely chop
- 5 medium sized onions, julienne
- 11/2 cups cilantro (coriander), chopped
- 1 medium sized potato, diced
- Salt to taste
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
Directions:
- Check the lentils for any small stones. Wash and place in a pot. Add the water and bring to a boil. Reduce the temperature, cover the pot and cook for about 20 minutes or until the lentils are cooked.
- Meanwhile in a frying pan, add the olive oil and sauté the onions for about 10 minutes or until the onions become translucent.
- Add the cilantro to the onions and cook for about 2 minutes.
- Add the onions and cilantro to the lentils.
- Add the Swiss chard to the lentils.
- Throw in the potato cubes and the lemon juice to the pot.
- Season with salt and simmer on low heat for about 60 minutes. Serve warm! Enjoy!
So hearty and delicious!
Hungry for more lentil soups, check these divine soups below!
Turkish Red Lentil Soup / Mercimek Çorbası
Lebanese Brown Lentil Soup:
SPLIT LENTIL SOUP WITH VEGETABLES
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them at #Hadia's Lebanese Cuisine
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Instructions
No Steps Found !
- Course : MAIN DISHES, SOUPS
- Recipe Type : LEBANESE RECIPES, SOUPS, SOUPS, VEGAN RECIPES
- Ingredient : Lemon, Lemon Juice, Lentils, Olive Oil
13 Responses to Sour Lentil Soup (Adas Bhamod). One of my absolute favorite soups and the ultimate taste of winter and is sure to please on any cold evening.
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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I love adding lemon to soup! This looks and sounds delicious!
Thank you, Lynn! This is a staple at our house! Xo xo!
Such a meal in a bowl! Hearty and healthy. Love your cooking style, Hadia. It makes my boho soul happy! xo
You are absolutely right, Ally! This is a meal in itself! I am glad you liked, and thank you so much for the sweet compliment, much appreciated!
We’re expecting a snowy windy icy day tomorrow and this soup sounds like the perfect thing to make for dinner. I always crave a hearty soup on a cold day.
This is ideal for a cold snowy day, Karen!I hope you enjoy it as much as we do!
Looks good.
Thank you, Christine
This soup looks super delicious and comforting Hadia. I agree that garlic can sometime overwhelm the other spices and ingredients. As always loving your shots
Agreed Misbah. Most folks in Lebanon make Adas bil hamod using garlic. My mother is among the few who makes it with no garlic – way more tasty. Thank you so much for the sweet compliment about photography. Much appreciated!
Making this soup for Good Friday , my Granny and Aunties always made this for us as children and adults in South Africa and now Im making it for my family in Australia to help keep us together in Covid 19 insecure days.
Thanks
Pat
What a beautiful soup 😍
Trying to simply pin to Pintrest… what’s the problem?