From my cookbook, this comforting, home-style soup is a belly-warming treat that my mom made all the time when I was growing up. It was the first soup I learned to make because it is an essential and beloved dish in Lebanese cuisine. With just a few ingredients and straightforward instructions, you’ll be able to surprise and delight your taste buds in the best way possible. A bowl of Adas Bhmad is exactly what you need to warm up during the cold-weather season—loaded with flavor, color, and texture!
Lebanese Sour Lentil Soup /Adas Bhamod/ Adas Bil Hamod
Visually speaking, this soup is a feast for the eyes! Adas Bhamod is made with lentils, dark leafy Swiss chard, onions, potatoes, and cilantro. If I had to choose a favorite vegan and gluten-free dish, I’d have to say it’s Adas Bhamod, also known as Adas Bil Hamod or Lebanese Sour Lentil Soup! It’s the ultimate taste of winter and is sure to please on any cold evening.
Swiss chard and potatoes simmer with the lentils, becoming quite soft by the end. Olive oil and freshly squeezed lemon juice add a bright, savory depth of flavor that will have you going back for a second bowl.
Can I add garlic to Adas Bhamod?
Although most Lebanese people add crushed garlic to this soup, I have chosen to leave it out. The garlic can easily overpower the other flavors!
Ingredients You’ll Need
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Brown or green lentils — both work well
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Lemon, juiced
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Onions
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Cilantro — a generous amount to add depth of flavor
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1 large potato
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Olive oil — choose the best quality you can find
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Swiss chard leaves — be sure to wash them well. Use both the leaves and the ribs; once drained, finely chop them
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Salt, for seasoning
Olive oil adds such a deep, rich flavor to “Addas Bhamod.”
The sautéed onions and cilantro are key to bringing out the flavor of this soup.
I appreciate how incredibly nutrient-rich and flavorful Adas Bil Hamod is! It’s a healthy vegetable and protein-packed soup, an excellent source of vitamins A, K, and C, and packed with fiber and magnesium. I’m pretty sure that whoever tries this recipe will come to the same conclusion.
The lentils keep their shape and are easily reheated. If the soup thickens upon standing, simply add a little water when reheating.
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Sour Lentil Soup (Adas Bhamod)
Description
Ingredients
- 1 cup brown lentils
- 6½ cups water
- 1½ cups Swiss chard or collard greens using both the leaves and ribs; once drained, finely chop
- 5 medium onions julienned
- 2 cups cilantro coriander, finely chopped
- 1 medium potato peeled
- Salt to taste
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
Instructions
- Check the lentils for any small stones. Rinse them and place them in a pot. Add the water and bring to a boil. Reduce the heat, cover the pot, and cook for about 20 minutes, or until the lentils are tender.
- Dice the potatoes into 1-inch cubes. Chop the Swiss chard, using both the leaves and ribs. Add the potato cubes and Swiss chard to the pot, and continue simmering over low heat.
- Finely chop the cilantro and julienne the onions.
- Heat the olive oil in a large skillet. Add the onions and cook, stirring occasionally, until they wilt and lightly change in color, about 10 minutes. Stir in the cilantro and cook for a further 1 minute, stirring constantly to prevent scorching.
- Add the onions and cilantro to the lentil pot and stir well to combine.
- Season with salt and simmer over low heat for about 40 minutes. Add the lemon juice, simmer for 2 more minutes, and serve warm. Enjoy! So hearty and delicious! Watch the video below.
Video
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them at #Hadia's Lebanese Cuisine
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
15 Comments
I love adding lemon to soup! This looks and sounds delicious!
Such a meal in a bowl! Hearty and healthy. Love your cooking style, Hadia. It makes my boho soul happy! xo
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.
Looks good.
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
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
Trying to simply pin to Pintrest… what’s the problem?
This soup was delicious and flavorful!!
Thank you, Lauren. I am really happy you liked, xoxo.