Dairy-Free Lebanese Lentil Soup (Adas Bil Hamod)

Instructions

1. 1Measure the 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 1 medium carrot, and 1 stalk celery, all cut into 1.27 cm pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 2 cloves of garlic, minced, along with the 1 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.25 teaspoon of turmeric to the pot. Stir constantly for 1 minute until the spices are very fragrant.
4. 4Add the rinsed 1 cup of brown or green lentils and the 6 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are very tender and starting to break down.
5. 5Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the 2 tablespoons of lemon juice and stir to combine.
6. 6Ladle the soup into bowls. Garnish each serving with 1 tablespoon of fresh cilantro before serving.

Related Guides