Adas bil Hamod
The legendary Lebanese sick-day soup: brown lentils slow-simmered with silky Swiss chard, then brightened with a generous pour of fresh lemon juice. Earthy, sour, deeply comforting — this is the soup every Lebanese mother makes when someone is unwell.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g Brown lentils
- 1 large bunch (about 500g) Swiss chard
- 2 medium Yellow onion
- 4 tbsp Olive oil
- 5 cloves Garlic cloves
- 80 ml (from about 3 lemons) Fresh lemon juice
- 2 tsp Cumin
- ½ tsp Turmeric
- 1½ tsp Salt
- 1.5 litres Water or vegetable stock
- 3 tbsp Olive oil for frying onions
Instructions
- Rinse the lentils under cold water and pick out any debris. Soak for 20 minutes if time allows — this shortens cooking time.
- Wash and strip the chard: cut the stems into 1cm pieces, shred the leaves roughly. Keep stems and leaves separate.
- In a large pot, heat 3 tbsp olive oil over medium heat. Add the chopped onions and cook, stirring, until deep golden-brown — about 20 minutes. Do not rush this step; the caramelized onion is structural flavor.
- Add the garlic and cook 1 minute until fragrant. Add cumin and turmeric, stir for 30 seconds to bloom the spices.
- Add the drained lentils and the chard stems. Pour in the water or stock. Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 30 minutes until the lentils are completely soft. Use a wooden spoon to crush some lentils against the side of the pot — this thickens the soup naturally.
- Add the shredded chard leaves. Cook a further 10 minutes until wilted and tender.
- Remove from heat. Pour in the lemon juice and stir. Taste and adjust salt and lemon — this soup should be noticeably sour.
- Serve hot in deep bowls with crusty bread or pita. A drizzle of raw olive oil on top is traditional.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Adas bil Hamod?
The legendary Lebanese sick-day soup: brown lentils slow-simmered with silky Swiss chard, then brightened with a generous pour of fresh lemon juice. Earthy, sour, deeply comforting — this is the soup every Lebanese mother makes when someone is unwell.
Where is Adas bil Hamod from?
Adas bil Hamod comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Adas bil Hamod vegetarian?
No — as written, Adas bil Hamod includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cumin in Adas bil Hamod?
The cumin called for here is part of the traditional recipe and gives Adas bil Hamod its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Adas bil Hamod?
In a Lebanese soups spread, Adas bil Hamod is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Adas bil Hamod ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.