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https://cooking.nytimes.com/recipes/1026454-shorbat-adas-bil-hamod-lentil-soup-with-greens

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Shorbat Adas bil Hamod (Lentil Soup With Greens)

Shorbat Adas bil Hamod (Lentil Soup With Greens) Recipe

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This traditional Lebanese soup is as simple as it is special “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out

This traditional Lebanese soup is as simple as it is special. “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end. This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out. If you don’t have brown lentils, then green ones will do. You can also swap out the chard for another leafy green like spinach, and play around with the spices. If you prefer a thinner soup, add in a splash more stock or water to your desired consistency.

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Author:: Noor Murad
Copyright:: NYT Cooking
Date:: 12/11/2024
Servings:: 6
Cook Time:: 50 min
Prep Time:: 30 min
Total Time:: 1 hr 20 min