Adas bi Hamod is a hearty Lebanese soup made with lentils and silverbeet, simmered with potatoes in a tangy lemon broth.
I absolutely love silverbeet (aka chard) in soups. I think it’s the texture of the leaves; they don’t wilt as easily as spinach does, it’s delicious! This traditional Lebanese dish is one of my favorites to make as it’s wholesome, filling and reminds me of my youth, when my teyta would make it.
Lentils and silverbeet are common ingredients in Lebanese cuisine. I highly recommend trying my popular red lentil soup or rishta soup next – I know you’ll love those.
If you’re looking for more recipes that incorporate silverbeet, give my chard rolls stuffed with rice or my silverbeet tahini dip a try.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I’ve made this soup using both brown and green lentils, whether canned or dried. In the recipe card below, I’ve used canned.
If using dried lentils, simply give them a rinse, and expect a slightly longer cooking time. Soaking the lentils before cooking is optional, but it can help speed up the cooking process.
You can also add dry lentils directly into the soup right after sweating the onions and garlic. Then, add water and cook them until they are parboiled (about 15 minutes) before adding the other vegetables.
As for the silverbeet, I often use rainbow chard, which is featured in the images. This variety gives the broth a pinkish hue compared to standard chard, but the flavor remains the same, it’s quite interchangeable!
Did you make this? I’d love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Adas bi Hamod
Ingredients
- 1 tablespoon Olive oil or to taste
- 1 medium Onion diced
- 4 cloves Garlic crushed
- 1 cup Brown or green lentils Cooked. (see above notes if using dry)
- 3 medium Potatoes peeled and cubed
- 8 cups Water
- 1 tablespoon Salt or to taste
- 1 bunch Silverbeet (Swiss chard) leaves chopped and stalks sliced
- ¼ cup Coriander (cilantro) finely chopped
- ½ cup Lemon juice freshly squeezed
Instructions
- In a stockpot over medium heat, add olive oil and onion. Cook until softened. Stir in the garlic and lentils, cooking for about a minute.1 cup Brown or green lentils, 3 medium Potatoes, 1 tablespoon Olive oil
- Add the potatoes, water, and salt. Stir, cover, and cook for about 10 minutes to soften the potatoes.Add the silverbeet leaves and stalks, along with the coriander. Reduce heat to low-medium and simmer for 20 minutes.1 medium Onion, 4 cloves Garlic, 8 cups Water, 1 tablespoon Salt, ¼ cup Coriander, 1 bunch Silverbeet
- Turn off the heat and stir through the lemon juice. Serve warm.½ cup Lemon juice
Video
Notes
Nutrition
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