Adas bil Hamod

Ingredients

Instructions

1. 1

   Rinse the lentils under cold water. Thinly slice the onion, finely chop the garlic, roughly chop the spinach, and squeeze the lemon juice so everything is ready before cooking.

2. 2

   Heat the olive oil in a medium pot over medium heat. Add the sliced onion and cook for 6-8 minutes, stirring often, until deeply golden and sweet. Beginner tip: lower the heat if the onion starts catching; you want caramelized edges, not burnt bitterness.

3. 3

   Add the garlic and cumin and stir for 30 seconds until fragrant. Immediately add the lentils and water, then bring to a boil.

4. 4

   Reduce to a steady simmer and cook for 15-18 minutes, partially covered, until the lentils are tender but still holding their shape. Skim off any foam if needed. Stir once or twice to make sure nothing sticks to the bottom.

5. 5

   Stir in the spinach, salt, and black pepper. Cook for 2 minutes, just until the spinach wilts and the broth turns slightly green-gold.

6. 6

   Turn off the heat and stir in the lemon juice. Taste and adjust with a little more salt or lemon if needed; the soup should be bright and tangy, with earthy lentils balancing the acidity.

7. 7

   Ladle into bowls and serve hot with lemon wedges on the side for squeezing at the table.

Nutrition per serving

Notes

• •For a thinner, more brothy soup, add 100-150 ml extra hot water near the end.
• •If using mature spinach with thick stems, remove the stems so it wilts quickly and stays tender.
• •Brown or green lentils work best here because they hold their shape within the 30-minute time frame.
• •This soup is traditionally quite lemony; add the juice off the heat to keep the flavor fresh and lively.

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