Lebanese Lentil Soup (Adas bil Hamod)

Ingredients

• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 tsp Cumin
• 0.5 tsp Coriander
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: peel and finely chop 1 medium onion. Peel and cut 2 medium carrots into 1.27 cm pieces. Wash and cut 2 stalks of celery into 1.27 cm pieces. Peel and mince 2 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat, about 150°C. Add the chopped 1 medium onion, 1.27 cm pieces of 2 medium carrots, and 1.27 cm pieces of 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the minced 2 cloves of garlic and cook for 1 more minute, until you can smell its fragrance.
4. 4Add the rinsed 1 cup of brown or green lentils, 6 cups of vegetable broth, 1 teaspoon of cumin, 0.5 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together.
5. 5Increase the heat to bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and easily mashed with a spoon. Stir occasionally to prevent sticking.
6. 6Once the lentils are tender, stir in 2 tablespoons of lemon juice. Taste the soup and add more salt or black pepper if needed.
7. 7Ladle the Lebanese lentil soup into bowls. Garnish with 2 tablespoons of fresh cilantro before serving.

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