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    Home » Recipes » Mediterranean Soups and Stews

    Adas Bi Hamod (Lebanese Lemon Lentil Soup With Chard)

    By Mariam・Published: Feb 16, 2022・Updated: Jun 26, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Lebanese lemon lentil soup, also known as adas bi hamod, is a hearty, healthy, and delicious lentil soup made with simple pantry staples and vegetables. Lentils, Swiss chard, carrots, garlic, lemon, and other superfood ingredients make adas bi hamod a nutrition powerhouse that's perfect for cold winter days.

    This great vegetarian soup is perfect with some homemade garlic bread or fresh pita bread.

    Lentil soup recipes are healthy, filling, and easy to reheat. Legumes and vegetables are staples for the Mediterranean diet. For more lentil soup recipes, try the Lebanese red lentil soup, Egyptian lentil soup (shorbat adas), and coconut curry lentil soup.

    Why This Works

    I love the tangy flavor of the lemon and sumac blend used to make this Lebanese lentil soup. I also love that it's a super nutritious dish that's also finger-licking good (we need more of this combination).

    There are also so many heartwarming memories attached to this adas bi hamod recipe. I remember how my mom would make it for anyone under the weather and how my grandma would serve it whenever it started getting cold outside.

    Ingredient Notes

    • Brown lentils: Use either brown lentils or green lentils. This ingredient forms the base of this recipe and enriches it with protein and fiber.
    • Swiss chard: Use a fresh bunch of Swiss chards. This ingredient adds many health benefits to the dish. It can be substituted with spinach (I personally prefer chard).
    • Garlic: Use mashed or fresh crushed garlic. The garlic blends so well with the olive oil and lemon combination.
    • Medium potatoes: Use white potatoes, russet potatoes, or golden potatoes.
    • Carrots: My grandma never makes this soup without them. You can skip using them if you can't find any, but they add flavor to this soup.
    • Lemon juice: Use freshly squeeze lemon juice for a big dose of vitamin C.
    • Sumac: Some people don't add sumac to lemon lentil soup, but I never skip it because it just adds to the delicious tangy twist here.

    See the recipe card at the bottom of the post for quantities.

    How To Make Adas Bi Hamod

    Start by boiling the lentils in a large pot with water on high heat. Ensure there is enough water while cooking the lentils so they don't burn.

    boil the lentils

    Once the lentils start to soften (about 10 to 15 minutes), add the carrots and potatoes.

    add the chopped carrots and potatoes to the lentils

    Continue cooking the carrots, potatoes, and lentil mixture for about 10 minutes until the carrots soften. Add the chopped Swiss chard.

    cook until the vegetables and lentils are soft

    Squeeze the lemons. Mash the garlic with some salt using a mortar and pestle. Mix your lemon juice, olive oil, and garlic. Add the mixture of lemon, mashed garlic, and olive oil to the cooked lentils and stir well.

    mix all of the addas hamood together

    The final touch is adding salt, black pepper, and sumac.

    adas bi hamood with sumac

    Stir the soup one last time, take off the heat, and serve drizzled with some more olive oil.

    close up view of Lebanese adas bi hamood

    Tips and Tricks

    • Ensure you taste the lemon lentil soup as you go to ensure you don't add too much lemon or sumac.
    • Fine-tune the flavors to your liking. Some people prefer adas bi hamod on the tangier side, others like the flavor of olive oil to be stronger.
    • Start by cooking the lentils first, then add the vegetables rather than tossing everything together. This is to ensure you don't overcook the veggies and they retain a nice texture.

    Variations and Substitutions

    • Substitute baby spinach, collard greens, rainbow chard, or any other leafy greens for the Swiss chard.
    • Add chopped onions or fresh cilantro.
    • Different Lebanese regions prepare this soup differently. Lily's family makes this soup without carrots and potatoes
    • Substitute kale for the Swiss chard. I know several friends who make this soup with kale and swear that it tastes incredible.
    Lebanese lemon lentil soup with vegetables

    Equipment

    • Large pot: To cook a big batch of adas bi hamoud.
    • Garlic press or mortar and pestle: To mince your garlic cloves with ease.
    • Juicer: For the lemons.
    • Wooden spoon: To stir and mix everything together.
    • Ladle: To serve this gorgeous soup.

    Storage

    Store this adas bi hamod soup in an airtight container and keep it in the fridge for up to 4 days. This recipe also freezes well. Store lentil soup in the freezer for up to 6 months.

    FAQs

    Do I need to soak the lentils before making the soup?


    No, you just need to rinse them really well and they'll be ready to boil.

    Is lentil soup good for weight loss?

    Lentil soup isn't on the heavy end when it comes to calories but moderation is key. You can use less olive oil here if you're watching your calorie intake. Other than weight loss, this lentil soup is super nutritious and healthy. It makes an incredible addition to any meal plan.

    Lentil Recipes

    • shorbat addis Egyptian red lentil soup.
      Egyptian Red Lentil Soup
    • mujadara and mint shredded cabbage salad
      Mujadara Msufaye Lebanese Lentils and Rice
    • Lebanese lentil soup with toasted pita.
      Authentic Lebanese Red Lentil Soup
    • koshari
      Egyptian Koshari Recipe (The Best I've Had)

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      Kousa Mahshi Lebanese Stuffed Zucchini
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    📋 Recipe

    lentil soup adas bi hamod in a spoon.

    Adas Bi Hamod (Lebanese Lemon Lentil Soup with Chard)

    Author: Mariam
    Course: Soup
    Cuisine: Lebanese
    Prep: 20 minutes mins
    Cook: 40 minutes mins
    Total: 1 hour hr
    5 from 3 votes
    Print Pin Rate Email
    Servings 6
    Lebanese lemon lentil soup, aka adas bi hamod, is a vegan soup made with green lentils, Swiss chard, carrots, garlic, sumac, and lemon.

    Ingredients
     
    US Customary - Metric

    • 8-10 cups water
    • 1 cup brown lentils rinsed
    • 4-6 large cups chopped Swiss chard
    • 2 medium potatoes chopped into cubes
    • 2 carrots peeled and sliced
    • 3 cloves of garlic minced
    • Juice of 2 lemons
    • 1 tablespoon sumac
    • ½ cup olive oil
    • salt and pepper to taste

    Instructions

    • Bring water to a boil in a large pot and add the lentils to it. Let them cook for about 10-15 minutes. 
    • Add in the potatoes and carrots. Continue boiling until they soften (about 10 minutes).
    • Toss in the chard and stir really well. Let everything come to a boil. Once the chard is wilted, mix the lemon with the garlic and olive oil and pour into the soup.
    • Let everything cook together for 5-6 minutes. Give the soup a taste, season it with salt and pepper. Then add in the sumac. Take off the heat and serve. 

    Notes

    1. Substitute collard greens, spinach, or kale for Swiss chard.

    Nutrition

    Serving: 1 /6 | Calories: 267 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 15 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 125 mg | Fiber: 6 g | Sugar: 3 g

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    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Karen E.

      April 03, 2022 at 4:08 pm

      5 stars
      Delicious and filling. I added a little more lentils (doubling it) and it turned out great. I added a little more water too for the extra lentils.

      Reply
      • Lily

        April 03, 2022 at 4:09 pm

        Thank you Karen for your comment and variation!

        Reply

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    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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