Lebanese Lentil Soup with Swiss Chard and Bright Lemon

Lebanese lentil soup with Swiss chard is a tangy, comforting one-pot soup made with brown lentils, potatoes, leafy greens, garlic, and lemon. Often called adas b hamod, or lentils with lemon, it has many home-style variations; this version balances earthy lentils with a bright, garlicky finish and is served hot with bread.

Ingredients

1½ cups (285 g) brown or green lentils, picked over and rinsed
8 cups (1.9 L) water or low-sodium vegetable broth
1 medium yellow onion, about 1 cup (150 g), finely diced
2 tablespoons (30 ml) olive oil
1 medium Yukon Gold or other waxy potato, about 1 cup (225 g), peeled and cut into ½-inch (1.3 cm) cubes
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground coriander
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
4 garlic cloves, about 1 tablespoon (15 g), finely chopped
½ cup (15 g) chopped fresh cilantro, divided
1 bunch Swiss chard, about 12 ounces (340 g), stems and leaves chopped separately
3 tablespoons (45 ml) fresh lemon juice, plus more to taste
2 tablespoons (8 g) chopped fresh parsley, for serving, optional

Instructions

Prepare the lentils and vegetables. Pick through the lentils to remove any small stones or damaged pieces, then rinse them under cool running water and drain. Dice the onion and potato, chop the garlic and cilantro, and separate the chard stems from the leaves. Cut the stems into small pieces and slice the leaves into ribbons. Keep the leaves and stems apart because the stems need a few extra minutes to soften.
Soften the onion. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for 6 minutes, stirring occasionally, until softened and translucent but not deeply browned. If it begins to stick, lower the heat and add a tablespoon of water rather than letting the onion scorch.
Bloom the garlic and spices. Stir in the cumin, coriander, black pepper, garlic, and half of the cilantro. Cook for 1 minute, stirring constantly. The garlic should smell fragrant, not brown. Add the rinsed lentils, diced potato, water or broth, and salt. Stir and bring the pot to a steady boil, which should take about 4 minutes depending on the pot and burner.
Simmer until the lentils are tender. Lower the heat so the soup simmers gently, then partially cover the pot. Cook for 24 minutes, stirring once or twice and checking that the bottom is not catching. Lentils vary in age and size, so begin checking near the end of this period: they should be tender through the center but still hold their shape. If they remain firm, simmer a few minutes longer before adding the greens.
Cook the chard stems and leaves. Stir in the chopped chard stems and simmer for 3 minutes. Add the leaves in handfuls, stirring as they wilt, then simmer for 4 minutes more. The stems should be tender and the leaves soft while retaining their green color. If the pot looks thicker than you like, add hot water a little at a time; the soup should be substantial but easy to ladle.
Finish with lemon and herbs. Turn off the heat and stir in the lemon juice and remaining cilantro. Taste a spoonful after the lemon has mixed through, then adjust with more lemon, salt, or pepper as needed. Let the soup stand for 1 minute so the flavors settle, and serve with parsley if using. The total cooking time is about 43 minutes; allow a few extra minutes if your lentils need longer to soften.

Tips

Use the right lentils. Brown or green lentils keep a pleasant shape in the pot and are the most dependable choice here. Red lentils cook much faster and break down into a softer, thicker soup, so they are not a like-for-like swap; if using them, shorten the simmer and add the chard once they are nearly tender.
Keep the lemon bright. Fresh lemon juice gives the soup its characteristic tang. Add it after cooking rather than boiling it for a long time, then taste before adding more. Lemons vary in size and acidity, and a gradual adjustment is easier than correcting an overly sour pot.
Watch the consistency. Lentils continue to absorb liquid as the soup sits. Keep hot water nearby and add it in small splashes if the pot becomes thicker than you want. If it is too thin, simmer uncovered for a few minutes before adding the lemon, stirring so the lentils do not settle and stick.
Make the prep easier. The chard stems are edible and add texture, so do not discard them. If you cannot find Swiss chard, use mature spinach or chopped kale: spinach wilts quickly and tastes milder, while kale is firmer and may need several additional minutes to become tender.

Serving Suggestions

Serve the soup hot in deep bowls, with lemon wedges at the table so each person can sharpen the flavor to taste. Warm pita, flatbread, or another crusty bread makes a practical accompaniment for scooping up the lentils and broth. A simple cucumber-and-tomato salad or sliced radishes adds cool crunch without competing with the lemon and garlic.

For a fuller meal, offer olives, pickled turnips, or a small plate of sliced vegetables alongside the pot. A drizzle of olive oil and a scattering of parsley or cilantro are easy finishing touches. The soup is filling on its own, so extra sides can stay simple; avoid adding too many strongly seasoned dishes if you want its tangy broth to remain the focus.

Variations

Use another leafy green. Collard greens or kale work in place of chard, though their tougher leaves need more simmering time. Add them with the stems and cook until tender before finishing with lemon. Spinach is a quicker substitute: stir it in near the end and cook only until wilted. Each option changes the texture slightly, but the lentils, garlic, and lemon still anchor the soup.

Adjust the thickness. For a more brothy bowl, use up to 9 cups (2.1 L) of water or broth. For a thicker, more rustic texture, mash a ladleful of cooked lentils and potato against the side of the pot, then stir them back in. This thickens the soup without adding cream or changing its traditional lemony character.

Change the herbs carefully. Cilantro is a familiar partner for the garlic and lemon in this style of soup. If you do not enjoy it, use extra parsley; the flavor will be more herbal and less distinctive, but still fresh. You can also add a pinch of red pepper flakes with the spices for gentle heat, or leave them out for a milder pot.

Make it with pantry broth. Water works well and lets the lentils and aromatics stand out. Vegetable broth adds savory depth, but choose a low-sodium one so the final seasoning remains under your control. If using salted broth, start with less salt than listed and adjust only after the lemon is added.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it chills, so stir in a little water or broth when portioning it for reheating. The chard may darken slightly over time, but that does not mean the soup needs extra cooking when reheated.

Reheat a serving in a saucepan over medium heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add liquid as needed to loosen it, then taste for lemon and salt because the flavor can seem less sharp after chilling. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly.

For longer storage, freeze cooled soup in meal-size, freezer-safe containers for up to 3 months for best quality, leaving a little space for expansion. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as it loosens. The greens may be softer after freezing, but the soup remains suitable for a quick meal.

Frequently Asked Questions

Do I need to soak the lentils first?
No. Brown and green lentils cook in the simmering soup without soaking. Rinse them and check for small stones before adding them to the pot. If your lentils are unusually old and still firm after the stated simmer, simply keep cooking until tender and add a little water if needed.

Can I use canned lentils?
Yes, but they are already cooked and should not simmer for the full lentil cooking time. Cook the potato in the broth until nearly tender, then stir in drained, rinsed canned lentils and proceed with the chard. The soup will need less cooking, and the lentils may be softer, so stir gently.

Can I make the soup without potatoes?
Yes. Leave the potato out and begin checking the lentils a little earlier, since there is no potato to soften. The soup will be less starchy and slightly lighter in body. If you want to maintain a thicker texture, mash some of the cooked lentils into the broth before adding the chard.

Is this soup traditionally vegetarian?
Many home-style versions are made with lentils, greens, garlic, lemon, and water or vegetable broth, as this recipe is. Ingredients and methods vary between households; some cooks use different greens, seasonings, or cooking liquids. For a fully plant-based pot, check that any packaged broth is vegetable-based.

How can I make the soup less sour?
Start with the listed 3 tablespoons (45 ml) of lemon juice, then taste before adding more. If it is already too tart, dilute the soup with a little hot water or unsalted broth and adjust the salt afterward. A small amount of extra lentils or potato can also soften the impression of acidity, though it will change the thickness.

What if my lentils are still firm when the chard is ready?
Take care of the lentils before adding the greens, since chard cooks much faster. If you find the lentils are firm at the end of their first simmer, continue simmering them until tender, checking every few minutes. Add the chard only then, so the leaves do not turn overly soft while the lentils finish cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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