Sour Lentil Soup (Addas Bhamod)
If I had to choose a vegan and a gluten free favorite food, I think its sure to say Addas Bhamod/ Addas bilhamod! One of my absolute favorite soups and the ultimate taste of winter and is sure to please on any cold evening. The lentils pair beautifully with the Swiss chard and diced potatoes, and the sauteed onions and cilantro are the key for filling out the flavor of this soup. Though the majority of Lebanese uses crushed garlic in this soup, I have chosen to neglect it. The garlic will overpower the flavor! It took me a while to figure out this fact.
The soup is not only extra ordinary delicious, but a healthy veggie and a protein packed soup. It is an excellent source of vitamins A, K and C and packed with fibers and magnesium – and one of the recipes of my cookbook “Hadia”!
- 1 cup brown lentils
- 61/2 cups water
- 11/2 cups Swiss chard / collard greens, chopped
- 5 medium sized onions, julienne
- 11/2 cups cilantro (coriander), chopped
- 1 medium sized potato, diced
- Salt to taste
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- Check the lentils for any small stones. Wash and place in a pot. Add the water and bring to a boil. Reduce the temperature, cover the pot and cook for about 20 minutes or until the lentils are cooked.
- Meanwhile in a frying pan, add the olive oil and sauté the onions for about 10 minutes or until the onions become translucent.
- Add the cilantro to the onions and cook for about 2 minutes.
- Add the onions and cilantro to the lentils.
- Add the Swiss chard to the lentils.
- Throw in the potato cubes and the lemon juice to the pot.
- Season with salt and simmer on low heat for about 25-30 minutes. Serve warm! Enjoy!
You might also enjoy our SPLIT LENTIL SOUP WITH VEGETABLES
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