Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon – Lebanese Special
Lebanese lentil soup with Swiss chard and lemon, known as Adas b Hamod, is a beloved dish in Lebanese cuisine. This hearty, vegan soup combines protein-rich lentils with tender Swiss chard and a zesty lemon infusion, creating a comforting and nutritious meal. The addition of garlic and olive oil enhances the depth of flavor, making it a staple in many Lebanese households. Whether enjoyed as a main course or a starter, this soup offers a delightful balance of savory and citrusy notes.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the Soup:
- 1 cup brown or green lentils, rinsed and drained
- 6 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric (optional, for color and flavor)
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 large potato, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Juice of 1 large lemon (adjust to taste)
For Garnish:
- Extra lemon wedges
- Fresh parsley, chopped (optional)
- A drizzle of olive oil (optional)
Prepare the Lentils:
In a large pot, bring the lentils and water (or broth) to a boil.
Reduce the heat to medium-low and let the lentils simmer for about 15 minutes, partially covered.
Cook the Aromatics:
While the lentils are cooking, heat the olive oil in a separate pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, cumin, coriander, and turmeric. Sauté for another minute until fragrant.
Combine and Simmer:
Add the sautéed mixture to the simmering lentils.
Stir in the diced potatoes and continue cooking for another 10-12 minutes, until the potatoes are tender.
Add the chopped Swiss chard and cook for an additional 5 minutes, until wilted.
Finish and Serve:
Stir in the salt, black pepper, and lemon juice. Adjust seasoning as needed.
Remove from heat and let the flavors meld for a few minutes before serving.
Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and extra lemon wedges on the side.
Recipe Notes :
Lentil Variety: Use brown or green lentils for their ability to hold shape during cooking.
Swiss Chard: Incorporate both the leaves and stems for added texture and nutrition.
Lemon Juice: Adjust the amount of lemon juice to taste, balancing the soup’s acidity with its savory elements.
Garlic: For a milder garlic flavor, sauté the minced garlic before adding it to the soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
