Adas Bi Hamod or “Lentil with lemon” soup is a delicious traditional Lebanese soup that is prepared in every household during the winter season. It’s healthy, nutritious, hearty, filling, moreish, and vegetarian. I remember my mom used to prepare it almost every Friday in winter because it’s vegetarian (meatless Friday). She would toast some bread for us to dip inside the soup and eat. Swiss chard or Silik, as it’s known in Lebanon, is loaded with nutrients, so is lentil. They both are excellent sources of manganese, magnesium, iron, potassium, and Vitamin C. This soup keeps the flu at bay!


Servings: 4

- 2 onions, finely chopped
- 10 garlic cloves, peeled
- 2-3 tbsp. vegetable oil (I use canola oil)
- 2-3 tbsp. olive oil
- 1 bunch swiss chard (or 2 if they are small size)
- 1 cup lentils, washed and drained
- 1 liter water or vegetable stock
- 2 medium size potatoes, peeled and cubed (optional)
- Juice of 1 lemon (maybe more)
- 1 ½ tsp salt
- Freshly ground black pepper


  1. Wash the swiss chard very well and cut into small pieces.
  2. Put the olive oil and vegetable oil in a pot and add the chopped onions.
  3. Add ½ tsp salt.
  4. Cook on medium heat until translucent and soft.
  5. Add the cloves of garlic and sauté for a couple of minutes.
  6. Add the lentils to the onions, mix well, and add the chopped swiss chard.
  7. Add the water or vegetable stock until the lentils and chard are totally covered.
  8. Bring to a boil, cover the pot, and lower the heat.
  9. Let it simmer for 30 minutes or until the lentils start to soften.
  10. Add the cubed potatoes (if using) and the remaining salt and freshly ground black pepper.
  11. Mix well and cover the pot again.
  12. Let it simmer for another 15-20 minutes.
  13. Add the lemon juice few minutes before turning off the heat.
  14. Check the taste and adjust salt, pepper, or lemon juice if needed.
  15. Serve this soup with radishes and fresh mint.