Lebanese Lentil Soup

Name: Lebanese Lentil Soup
Cook time: 40 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 pound brown lentils (454 g, about 2 1/4 cups), picked over and rinsed; 6 cups (1.4 L) water, divided; 5 tablespoons (75 ml) extra-virgin olive oil, divided; 1 1/2 large white onions (about 15 ounces; 425 g), finely chopped; 2 large cloves garlic, minced; 1 cup (40 g) fresh cilantro or parsley, chopped; 1 tablespoon (9 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much; 8 ounces (227 g) waxy potatoes (such as new potatoes or Yukon Gold), cut into 1/2-inch pieces; 2 teaspoons ground cumin; 4 cups chopped Swiss chard (4 ounces from 1 small bunch) (see notes); 5 tablespoons (75 ml) fresh lemon juice, plus more to taste (from 2 lemons); Labneh, for serving, optional

Instructions

Cook:40min

Learn how to make adas bi hamoud, a tangy, aromatic, and comforting Lebanese lentil and lemon soup made with brown lentils, cumin, Swiss chard, and fresh lemon juice.

Updated at: Fri, 26 Dec 2025 01:32:12 GMT