Adas bil Hamod (Lebanese Lentil Lemon Soup)

26 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  MissGleasonSanchezApostolides

“This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
  2. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

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Reviews (26)

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This soup is delicious. The only changes I made were that I used fresh spinach instead of frozen and I added some beef stock to the soup. I loved the flavor of the lemon juice. I will definitely be making this again.



This is true to the Lebanese recipe...and yes, you DO have to love lemon to love this, as is! I make this slightly differently. I boil the lentils first and sautee the onions in a separate pan, adding them to the pot once the lentils are near finished. Then, I add the salt, some pepper and the spinach and simmer at medium-low heat until the flavours blend. I personally don't use dried mint in this recipe. My husband would find the original version to be too be "lemony" also, so we only add a small amount to the pot, then add lemon to individual servings, as preferred. Just a thought for an alternate version: you can substitute Swiss Chard for the spinach. My family is split down the middle as to which of these tastes better.



A fabulous and easy soup ... not to mention that its totally nutritious. Took all of 15 minutes to put together & 35 to low-boil/simmer, covered to save the broth from evaporating. Lentils are amazing little suckers ... peppery, almost smoky, they carry the simplicity of this soup almost on their own. For those that say it was missing taste, try this: Instead of using plain water as a base, start with about 4 cups vegetable broth (or even 3-4 boullion cubes & 4 cups water). Secondly, I had the time to use chopped fresh spinach, and also used fresh lemon juice ... nice touch (certainly wasn't too lemony for a full pot of soup!). Lastly, don't hesitate to season with some Kosher salt (the chunky stuff ... the best for cooking!), and plenty of freshly ground pepper. Bottom line: never use plain water as a soup base ... get some broth, or at least some boullion. You may even try cooking the lentils separately as another reviewer noted, and adjust the broth level as you cook.

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Amount Per Serving (8 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 95 mg
  • 4%

Based on a 2,000 calorie diet



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Lentil Soup with Lemon


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Lentil Lemon Soup