Adas bi hamod
Soupe libanaise de lentilles vertes, blettes et pommes de terre, relevée d'ail, de coriandre et de citron.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the lentils
Put the rinsed lentils and water in a large pot (at least 4 litres). Bring to a boil over high heat, then lower to a gentle simmer and cook for 18-22 minutes.
- 200g lentils
- 1.5 litres water
✅ C'est prêt quand : lentils are almost soft but still hold their shape
Add the vegetables
Stir in the chopped chard, diced potato, salt and cumin. Simmer gently for about 15 minutes.
- 1 bunch chard
- 1 potato
- 1½ tsp salt
- ½ tsp ground cumin
✅ C'est prêt quand : potato is soft when pierced with a fork
Fry the garlic and cilantro
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Mix and finish
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Serve
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Cook the lentils
Put the rinsed lentils and water in a large pot (at least 4 litres). Bring to a boil over high heat, then lower to a gentle simmer and cook for 18-22 minutes.
- 200g lentils
- 1.5 litres water
✅ C'est prêt quand : lentils are almost soft but still hold their shape
Add the vegetables
Stir in the chopped chard, diced potato, salt and cumin. Simmer gently for about 15 minutes.
- 1 bunch chard
- 1 potato
- 1½ tsp salt
- ½ tsp ground cumin
✅ C'est prêt quand : potato is soft when pierced with a fork
Fry the garlic and cilantro
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mix and finish
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Serve
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The Story Behind the Dish
Adas bi hamod means 'lentils with lemon'. It is a peasant dish, made from lentils, wild greens and garlic, which were cheap and easy to find in the villages.
It is especially popular during Lent, when many Lebanese families cook without meat, and on cold winter evenings.
⭐ Why It's Famous
The big hit of lemon and garlic makes humble lentils taste bright and exciting.
💡 Fun Fact
It is just as good cold the next day, eaten more like a salad with bread.
Northern Lebanon
34.44°N, 35.85°E
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