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Adas bil Hamod (Lebanese Lentil Lemon Soup)
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Lebanese lentil soup with spinach, flavored with mint and lemon juice, served with toasted French bread for dipping.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup chopped onions
  • 1 pound brown lentils
  • 3 cloves garlic, minced
  • 1 (16 ounce) package frozen whole leaf spinach
  • 1 tablespoon dried mint, crushed
  • salt to taste
  • 0.75 cup lemon juice
Instructions:
  • In a large pot, heat oil over high heat until very hot. Add onions and cook until dark brown and caramelized, about 10 minutes. Add lentils, garlic, frozen spinach, and mint. Pour in enough water to be 2 inches above the lentil mixture. Stir to release any browned bits on the pot's bottom.
  • Bring the mixture to a boil, then lower the heat to medium and simmer uncovered until the lentils are tender, approximately 20 minutes. If the soup thickens too much, simply add a splash of water. Season with salt to your liking, then reduce the heat and stir in the lemon juice.

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