Lebanese style lemony brown lentil, potato and spinach soup

Name: Lebanese style lemony brown lentil, potato and spinach soup
Total time: 3600 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 300 g green or brown dry lentil, rinsed well; 1 big onion, chopped; 2 medium potatoes, cubed; 4 garlic cloves, finely chopped; 1/2 cup extra virgin olive oil; 1 heaped teaspoon cumin powder; 1 vegetable stock cube; 1/2 teaspoon coriander powder; Juice of 1 medium lemon 🍋; Salt to taste; Bunch spinach, rinsed and chopped; Around 2 liters water; Small bunch of coriander leaves, chopped; 2 garlic cloves chopped or crushed; Olive oil

Linda L. @lindzi

Lebanese

If you ask any Lebanese person about the number one winter soup, they’ll definitely say “adas bi hamod”, which literally translates to “lemon lentil soup”, and it’s a soup that’s made of lentil, potato, chard and lemon juice.

As it’s too cold here in the UK, I decided to make a similar soup to my colleagues in the Cookpad kitchen, so I made a closer version to Adas bi hamod and used spinach instead of chard with some other tweaks.

Will aim to make the original version soon! 😁

#wintercomfort #heartwarming #wintersoup

Will aim to make the original version soon! 😁

#wintercomfort #heartwarming #wintersoup

Linda L. @lindzi

Lebanese

Will aim to make the original version soon! 😁

#wintercomfort #heartwarming #wintersoup

Will aim to make the original version soon! 😁

#wintercomfort #heartwarming #wintersoup

Saved

Ingredients

1 hour in total (prep +cooking)

6-8 servings

300 ggreen or brown dry lentil, rinsed well
1big onion, chopped
2medium potatoes, cubed
4garlic cloves, finely chopped
1/2 cupextra virgin olive oil
1heaped teaspoon cumin powder
1vegetable stock cube
1/2 teaspooncoriander powder
Juice of 1 medium lemon 🍋
Salt to taste
Bunchspinach, rinsed and chopped
Around 2 liters water
End it with
Small bunch of coriander leaves, chopped
2garlic cloves chopped or crushed
Olive oil

Saved

Steps

1 hour in total (prep +cooking)

1

Start by sautéing the potato cubes, onion and garlic in 1/2 olive oil until soft
2

Add the rinsed lentil, along with the cumin and coriander powder. Stir for 2-3 minutes.
3

Reduce the heat to medium. Add almost 1.5 liters of hot water to start with (you might need to add more later), vegetable stock cube and salt. Stir. Cover with the lid and let it cook for around 20-30 minutes on medium to low heat. (Maybe a bit more or less, depends on the quality of the lentil)
4

Check if the lentil grains are cooked. You might need to add water if you feel it’s getting too thick. Add the lemon juice and chopped spinach. Let it simmer for another 10 minutes.
5

In the meantime, chop or crush some garlic cloves and a handful of coriander leaves. Cook them in some olive oil in a separate until fragrant and the garlic is a bit brown (not burnt!). Add the mixture to the soup. Cook the soup for another 2-3 minutes. And done!
6

Squeeze more lemon juice upon serving if you like and enjoy it with crispy bread!