Lebanese Lemon Garlic Lentil Soup (Shorbat Adas bil Hamod)

Shorbat Adas bil Hamod is a warm bowl of lemon garlic lentil soup made with tender lentils, Swiss chard, and a lemon-garlic broth. This Lebanese soup is vegan, naturally gluten-free, and packed with iron, fiber, and vitamins, making it a very healthy meal.

What Is Lebanese Lemon Garlic Lentil Soup?

Lebanese lemon garlic lentil soup, sometimes called “shorbat adas bil hamod” (often spelled Adas Bi Hamod or Adas Bhamod), is a well-known Levantine comfort food that combines lentils with leafy greens and a generous dose of fresh lemon juice and garlic.

Unlike the more common red lentil soups you might find across the Middle East, this version stands out with its flavor and the addition of hearty greens like Swiss chard. In Lebanon. It is often served during the cooler months.

You’ll find versions of this soup in Lebanese homes from Beirut to the mountains, with each family adding their own touch. Some make it brothier, others thicker and stewier. Some load it up with extra greens, while others keep it simple with just lentils and herbs.

What makes this soup special is how it balances earthy, savory flavors all in one bowl.

If you love this lemon garlic lentil soup, you’ll probably also enjoy other Lebanese comfort foods like Mujadara (lentils and rice with caramelized onions), traditional red lentil soup, or Lebanese chickpea stew. These dishes share that same hearty, wholesome quality that Lebanese cooking is known for.

Lemon Garlic Lentil Soup Recipe Ingredients

Soup Base

1 cup lentils, rinsed – Brown or green lentils work best here. They hold their shape and have a wonderful earthy flavor that stands up to the bright lemon. Red lentils will work in a pinch, but will break down into a mushier texture.

8 cups warm water – Using warm water helps the soup come to a boil faster and ensures even cooking. You can also use vegetable broth for extra depth of flavor.

4 potatoes, sliced into small cubes – These add body and heartiness to the soup, making it more filling. Yukon gold or russet potatoes work beautifully.

For Flavor

8 cloves garlic, crushed – Yes, eight cloves! Garlic is a star player in this recipe, giving the soup its signature bold, aromatic flavor. Don’t be shy with it.

1/2 cup olive oil – Good quality olive oil is essential in Lebanese cooking. It adds richness and helps sauté the garlic and potatoes to develop deeper flavors.

1 cup lemon juice – Fresh-squeezed is best. You’ll need about 4-6 lemons, depending on their size.

1 tablespoon salt – Adjust to taste. Salt brings out all the other flavors and is essential for balancing the tartness of the lemon.

Greens

4 cups Swiss chard, chopped – Swiss chard is traditional and adds beautiful color, a slightly earthy flavor, and tons of vitamins and iron. The stems can be chopped finely and added too for extra texture.

How to Make Lebanese Lemon Garlic Lentils Soup

Step 1: Sauté the spices

Heat the 1/2 cup olive oil in a deep, heavy-bottomed pot over medium heat. Add the 8 cloves of crushed garlic and the 4 cubed potatoes. Sauté for 4-5 minutes, stirring frequently, until the garlic becomes fragrant and golden and the potatoes start to soften slightly at the edges. This step builds the flavor foundation of your soup.

Step 2: Add the liquids and main ingredients

Pour in the 8 cups of warm water. Add the 1 cup rinsed lentils, 4 cups chopped Swiss chard, 1 cup lemon juice, and 1 tablespoon salt. Stir everything together to combine.

Step 3: Bring to a boil

Increase the heat to medium-high and bring the soup to a boil. This should take about 20-30 minutes. Keep an eye on it and stir occasionally to prevent sticking.

Step 4: Simmer until tender

Once boiling, reduce the heat to low and let the soup simmer gently for another 10-15 minutes, or until the lentils are completely tender and the potatoes are soft. The greens should be wilted and silky.

Step 5: Taste and adjust

Taste your soup and adjust the seasoning. You may want to add more salt, lemon juice, or even a pinch of black pepper. The soup should be bright, garlicky, and well-balanced.

Step 6: Serve warm

Ladle the soup into bowls and serve immediately. Drizzle with a little extra olive oil if desired, and maybe add a wedge of lemon on the side for anyone who wants extra brightness.

Additions and Substitutions

Lentil substitute: Red lentils cook faster but will create a mushier texture. Yellow lentils or split peas also work well.

Swiss chard substitute: Red chard, spinach, kale, or even leeks can be used. Spinach wilts very quickly, so add it in the last 5 minutes of cooking.

Potatoes substitute: Sweet potatoes add a slightly sweeter note, or you can use carrots, cut into chunks.

Olive oil substitute: Avocado oil or another neutral oil works, though you’ll lose some of that classic Lebanese flavor.

Fresh lemon juice substitute: Bottled lemon juice in a pinch, but fresh is always better. You could also use a mix of lemon and lime juice.

Garlic substitute: Garlic powder (1-2 teaspoons) or garlic paste can work if you’re in a hurry, but fresh garlic is truly best here.

Add-ins for extra flavor: Cumin (1/2 teaspoon), ground coriander, or a pinch of Aleppo pepper for warmth. Fresh cilantro or parsley stirred in at the end adds brightness.

For a thicker soup: Mash some of the potatoes and lentils against the side of the pot, or use an immersion blender to partially blend the soup.

For a brothier soup: Add 1-2 extra cups of water or vegetable broth.

Behind the Lemon Garlic Lentils Soup Recipe

I first encountered a version of this soup at a small family-run Lebanese restaurant, where the owner’s mother made it fresh every day. She told me it was her go-to recipe when anyone in the family felt under the weather or just needed something comforting and nourishing. The combination of lentils for protein, greens for vitamins, and lemon for brightness made it the ultimate wellness bowl.

When I started making it at home, I experimented with different greens and varying amounts of lemon and garlic until I found the balance that worked perfectly. Some nights I make it thick such that it looks like stew; other nights I add extra broth to make it more soup-like. It’s incredibly forgiving and adapts well to what you have on hand.

This soup has become one of my favorite weeknight dinners, especially when I want something that feels both healthy and indulgent. It’s also wonderful for meal prep since the flavors actually improve over a day or two in the fridge.

I hope this recipe brings the same warmth and nourishment to your table that it’s brought to mine.

Frequently Asked Questions

What is the preparation and cooking time for this soup?

Total time is about 60 minutes: 15 minutes for prep (rinsing, chopping, crushing) and 45 minutes for cooking.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the fridge for 4-5 days and actually tastes better the next day as the flavors meld together. It also freezes beautifully for up to 3 months.

Is this soup really vegan?

Yes! This recipe is 100% plant-based and vegan-friendly. It’s also naturally gluten-free.

Can I use a different type of lentil?

Yes! Brown or green lentils are traditional and hold their shape best. Red lentils will work but will create a softer, mushier texture. Yellow lentils or split peas are also good alternatives.

Why does this recipe use so much lemon juice?

The generous amount of lemon juice is what gives this soup its signature Lebanese flavor. It brightens the earthy lentils and creates a perfect balance with the garlic and greens. You can start with 3/4 cup and add more to taste if you prefer a milder tang.

What can I serve with this soup?

This soup is hearty enough to be a meal on its own, but it’s wonderful with warm pita bread, crusty sourdough, or Lebanese flatbread for dipping. A simple side salad with tomatoes, cucumbers, and olive oil rounds out the meal beautifully.

Want more nourishing Lebanese and Middle Eastern recipes?

Lebanese Mujadara – Lentils and rice topped with crispy caramelized onions, a classic comfort food.

Dajaj Mishwi – Lebanese Grilled Chicken

Lebanese Dolma – Stuffed Grape Leaves.

Lebanese Stuffed Grape Leaves – Tender rice and herb-filled grape leaves, perfect alongside this soup.

Chickpea and Spinach Stew – Another protein-packed vegan option with warming Middle Eastern spices.