Lebanese-Style Lentil Soup with Swiss Chard and Lemon (Adas b Hamod)


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This warming lentil soup with flavors inspired by the Middle East is packed with greens and beans—two Blue Zones diet staples you should always have in the kitchen.

Yield: 8 servings

Recipe by Souraya Farhat


3 cups red lentils

12 cups water

1 large red onion, diced

2 small Yukon gold potatoes, diced

1 medium zucchini, diced

4 cups Swiss chard, chopped

1 bunch of cilantro, chopped

¼ cup of lemon juice, more to taste

1 teaspoon cumin

Salt and pepper, to taste


  1. In a large pot, add lentils and water and place on medium heat to boil.
  2. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
  3. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
  4. Add salt and pepper to taste.
  5. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
  6. Add the chopped cilantro. Stir and cook for about 5 minutes.
  7. Add lemon juice and cumin before serving.