Shorbet adas bil hamid (lentil soup with lemon) – Middle East Monitor

Shorbet adas bil hamid (lentil soup with lemon) – Middle East Monitor

The colder the weather gets, the warmer we feel like eating, and with the current weather, I’m definitely in the mood for soup. While I usually feel like creamy and hearty soups, I sometimes want something light and light, and when I do, it’s this soup I turn to, Lebanon shortet adas bil hamid, or lentil soup with lemon.

I came across this soup about a year ago when a Lebanese chef posted it on Instagram and it has been a winter product in our home ever since. My kids and I love soup, so I’m always on the hunt for easy and delicious versions, and I love making a large portion and storing it in the fridge to warm up when the mood arises. We especially feel like a bowl of hot soup after coming home from school on a cold winter day.

This soup is not only delicious, but the lentils give you energy and keep you full and warm for a long time, while garlic and lemon help fight winter colds. It’s also a great way to get some leafy greens in, whether you use chard – which is the more traditional option, but not one that is always available in stores – or spinach as a substitute. Although this is usually made without meat, you can definitely add some shredded chicken for a little extra protein.

This is a good alternative to the more popular lentil soups in the Middle East, which usually use red lentils; while the red lentils are typically blended into a smooth soup, this soup is nice and thick, making it more hearty. So what are you waiting for? Whip yourself a bowl with this delicious sour soup that warms you right up!


450 g green lentils

500 ml chicken stock

2 liters of water

1 diced potato

2-3 lemons

2-3 tablespoons cumin

½ cup olive oil

1 bunch spinach or Chard, coarsely chopped

1 small onion, finely chopped

3-4 cloves garlic, finely chopped

Salt and pepper


  1. Rinse the lenses and set them aside. Bring 2 liters of water and 500 ml of chicken stock (or vegetable stock) to a boil in a large saucepan. Add the lentils and the potato and mix.
  2. Add cumin, salt, pepper and oil.
  3. After boiling for 10 minutes, lower the heat to medium, put the lid on and let it simmer.
  4. Caramelize onions and garlic in a separate pan. Add chard or spinach and cook until it withers and turns dark green. Add the mixture to the soup and simmer for another 30-40 minutes.
  5. Before serving, stir in the lemon juice.
  6. Serve with one last squeeze of lemon juice and a splash of olive oil and enjoy!

MORE RECIPE >>> Turkish pistachio baklava


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