: A tangy, bright lentil soup with lemon and greens. Fun fact: This dish is especially popular during Lent.

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How to Make

https://www.youtube.com/watch?v=tCl0FdAHzVM

recipe

LB 2. Adas bil Hamod (Lebanese Lemon Lentil Soup)

A tangy, bright lentil soup with lemon and greens — simple, refreshing, and nourishing. Fun fact: This dish is especially popular during Lent.

Bean: Red lentils Tempering: Not used in Lebanese cooking.

🍋 FULL‑POT RECIPE (1 lb red lentils)

Ingredients — Bean Pot

• 1 lb red lentils
• 10–12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, garlic, greens)
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp turmeric
• 1 tsp black pepper
• Salt to taste
• Optional: lemon juice (traditional and recommended)

Ingredients — Grain Pot

Same as above.

🔥 Instructions — Full Pot

Pot 1: Adas bil Hamod

1. Simmer red lentils 20–30 minutes until soft.
2. Add vegetables, turmeric, garlic, onion powder, pepper, and salt.
3. Add lemon juice to taste.
4. Simmer 10–15 minutes until bright and silky.

Pot 2: Rice + Barley + Quinoa

Simmer 35–40 minutes. add the quinoa after 15 minutes of time

Serve

• Ladle lemon lentil soup over rice/barley or serve alongside.
• Add sprouts for brightness.

🍋 QUARTER‑POT RECIPE (¼ lb red lentils)

Ingredients — Bean Pot

• ¼ lb red lentils
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp garlic
• ¼ tsp onion powder
• ¼ tsp turmeric
• Pinch pepper
• Salt to taste
• Optional: small squeeze lemon

Grain Pot

• rice
• barley
• quinoa
• 3 cups water add the quinoa 15 minutes latter and simmer until soft