Lentil Soup (Adas bi Hamod — Naturally Vegan)
Lebanon and the broader Levant; lentil preparations documented across the ancient Near East from biblical times; adas bi hamod is a Lebanese home cooking staple with pre-Islamic roots.
Adas bi hamod — lentil soup with lemon and Swiss chard — is a Lebanese preparation that is naturally vegan and one of the most nutritionally complete and flavourful soups in the world. The name translates literally as 'lentils with sourness': the sourness comes from a generous addition of fresh lemon juice at the very end, which brightens and transforms what would otherwise be a rich, earthy pulse soup into something vivid and complex. The soup's character comes from a combination of red lentils (which collapse and thicken) and the finishing acid; the Swiss chard (silq) adds both textural contrast and mineral, leafy depth. Fried onions finished with cumin provide the aromatic base. This is not a simple lentil soup — the combination of earthy lentils, mineral greens, bright acid, and the fried onion's sweetness produces a balance that is distinctly Levantine.
Red lentils are correct — they collapse completely and provide the thick, smooth base that defines the soup Onions fried until deeply golden provide the aromatic base and sweetness that balances the lemon Swiss chard stems and leaves are added at different times — stems first (they need more cooking), leaves 5 minutes before serving Cumin is the dominant spice — both whole (fried with onions) and ground (added to the soup) Lemon juice added generously at the end, off heat — it should be enough to taste distinct in every spoonful Season assertively — lentils absorb salt aggressively; season at the end after the lemon is in
RECIPE: Serves: 4 | Prep: 15 min | Total: 45 min --- 250g red lentils, rinsed 1 litre vegetable stock 1 large yellow onion, diced 4 cloves garlic, minced 15g fresh ginger, minced 2 tsp ground cumin 60ml fresh lemon juice 3 tablespoons tomato paste 60ml extra virgin olive oil 10g sea salt 3g Aleppo pepper 30g fresh coriander, chopped --- 1. Heat olive oil in a large pot over medium; sauté onion 5–6 minutes until softened. 2. Add garlic and ginger; cook 1 minute until fragrant. 3. Bloom ground cumin in the oil 30 seconds, stirring constantly. 4. Stir in tomato paste; cook 2 minutes, stirring to avoid scorching. 5. Add rinsed lentils and vegetable stock; bring to a boil, then reduce to low. 6. Simmer uncovered 25–30 minutes until lentils break down into a thick purée, stirring occasionally. 7. Finish with fresh lemon juice, salt, and Aleppo pepper; stir through chopped coriander. 8. Adjust consistency with additional stock if needed; serve hot. For an extra layer of flavour: add a cinnamon stick to the cooking lentils and remove before serving — it adds warmth that is characteristic of Lebanese cuisine The fried crispy onion (sumac-dusted, for a Levantine accent) scattered over each bowl at service adds textural contrast that transforms the presentation A drizzle of extra virgin olive oil over each bowl at service — this is the Lebanese tradition and it adds richness that the soup benefits from
Under-souring — the lemon is the defining element; timid application produces a flat soup Adding the lemon during cooking — it dulls to a flat, cooked-lemon flavour; it must be added at service Over-cooking the chard leaves — they need only 5 minutes; soggy leaves are unpleasant Under-frying the onions — pale, barely cooked onions lack the sweetness and depth that give the soup its character Under-seasoning — the lemon addition requires a compensating salt increase; always re-season after adding the lemon
Common Questions
What are common mistakes when making Lentil Soup (Adas bi Hamod — Naturally Vegan)?
Under-souring — the lemon is the defining element; timid application produces a flat soup Adding the lemon during cooking — it dulls to a flat, cooked-lemon flavour; it must be added at service Over-cooking the chard leaves — they need only 5 minutes; soggy leaves are unpleasant Under-frying the onions — pale, barely cooked onions lack the sweetness and depth that give the soup its character Under