The colder the weather gets, the warmer the foods we crave, and with the current weather, I am definitely in the mood for soup. While I usually crave creamy and hearty soups, sometimes I want something light and bright and when I do, this is the soup I turn to, Lebanon's shorbet adas bil hamid, or lentil soup with lemon.
I came across this soup about a year ago when a Lebanese cook posted it on Instagram, and it has been a winter staple in our home ever since. My kids and I love soup, so I am always on the hunt for easy and delicious versions, and I love to make a big batch and keep it in the fridge to heat up whenever the mood strikes. We especially crave a bowl of hot soup after coming home from school on a cold winter's day.
This soup is not only delicious, but the lentils give you energy and keep you full and warm for a long time, while the garlic and lemon help fight off winter colds. It is also a great way to get in some leafy greens, whether you're using Swiss chard – which is the more traditional option, but not one that is always available in the shops – or spinach as a substitute. While this is usually made without meat, you could definitely add some shredded chicken for some extra protein.
This is a great alternative to the more popular lentil soups in the Middle East, which usually use red lentils; while the red lentils are typically blended into a smooth soup, this soup is nice and chunky, making is heartier. So, what are you waiting for? Whip yourself up a bowl of this delicious tangy soup that'll warm you right up!
450 g green lentils
500 ml chicken stock
2 litres water
1 potato, cubed
2-3 tbsp cumin
½ cup olive oil
1 bunch spinach or Swiss chard, roughly chopped
1 small onion, finely chopped
3-4 garlic cloves, finely chopped
Salt and pepper
- Rinse the lentils and set them aside. Bring 2 litres of water and 500ml chicken stock (or vegetable stock) to boil in a large pot. Add the lentils and the potato and mix.
- Add in the cumin, salt, pepper, and oil.
- After boiling for 10 minutes, lower the heat to medium, cover, and leave to simmer.
- In a separate pan, caramelise the onions and garlic. Add the Swiss chard or spinach and cook until it wilts and becomes dark green. Add the mixture to the soup and leave to simmer for another 30-40 minutes.
- Before serving, stir in the lemon juice.
- Serve with a final squeeze of lemon juice and a drizzle of olive oil and enjoy!
MORE RECIPE >>> Turkish pistachio baklava