Name: Lebanese Lentil Soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 pound brown lentils (454 g, about 2 1/4 cups), picked over and rinsed; 6 cups (1.4 L) water, divided; 5 tablespoons (75 ml) extra-virgin olive oil, divided; 1 1/2 large white onions (about 15 ounces; 425 g), finely chopped; 2 large cloves garlic, minced; 1 cup (40 g) fresh cilantro or parsley, chopped; 1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much; 8 ounces (227 g) waxy potatoes (such as new potatoes or Yukon Gold), cut into 1/2-inch pieces; 2 teaspoons ground cumin; 4 cups chopped Swiss chard (4 ounces from 1 small bunch) (see notes); 5 tablespoons (75 ml) fresh lemon juice, plus more to taste (from 2 lemons); Labneh, for serving, optional

Lebanese Lentil Soup

Learn how to make adas bi hamoud, a tangy, aromatic, and comforting Lebanese lentil and lemon soup made with brown lentils, cumin, Swiss chard, and fresh lemon juice.

40 min total 40 min cook 6 271 cal

Instructions

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1 In a large pot, add lentils and water. Bring water to a boil over medium-high heat. Stir briefly and reduce heat to a simmer. Cook, stirring occasionally, adjusting heat as needed to maintain a simmer, until lentils are tender but remain intact, about 15 minutes. (Proceed to steps 2 and 3 while lentils cook, and if you are not finished with the onions and herb mixture by the time the lentils are tender, turn off the stove.)
2 Meanwhile, in a medium stainless-steel skillet, heat 4 tablespoons olive oil until shimmering. Add onions and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Transfer onions to small bowl and set aside. (Do not wipe out skillet.)
3 In now-empty skillet, add remaining 1 tablespoon oil and heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in cilantro or parsley and cook until wilted, about 15 seconds. Transfer to a second small bowl and set aside.
4 Stir salt into the lentils. Add potatoes, cumin, and reserved onion mixture to lentils. Return to a simmer and cook, covered, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
5 Stir in Swiss chard and cook until it turns bright green, about 3 minutes. Off-heat, stir in lemon juice, and reserved garlic-herb mixture. Season with additional salt and lemon juice to taste. Top with a dollop of labneh, if desired. Serve.