Adas bil Hamod (عدس بالحامض) — Lebanese Lentil Soup with Swiss Chard and Lemon

• 300 gBrown lentils, rinsed (Picked over for stones)
• 1400 mlWater (Plus more if needed)
• 200 gYellow onion, finely diced
• 18 gGarlic, minced (About 6 cloves)
• 45 mlExtra-virgin olive oil (3 tbsp)
• 2 tspGround cumin
• 1 tspGround coriander
• 0.5 tspTurmeric
• 0.5 tspBlack pepper
• 1.5 tspFine sea salt (About 9 g)
• 250 gSwiss chard, stems and leaves separated, sliced (Stems thinly sliced; leaves cut into ribbons)
• 90 mlFresh lemon juice (About 6 tbsp, from 2–3 lemons)
• 2 tspLemon zest (Finely grated)
• 40 gShort-grain rice, rinsed (Adds body; omit for a lighter soup)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs mostly clear, then drain well. Set the Swiss chard aside with stems separated from leaves so the stems can cook a little longer.

2. 2

   In a heavy pot over medium heat, warm the olive oil for 30 seconds, then add the diced onion and 1/2 tsp of the salt. Cook for 8–10 minutes, stirring often, until the onion is soft and lightly golden at the edges.

3. 3

   Add the minced garlic, cumin, coriander, turmeric, and black pepper to the pot. Stir constantly for 45–60 seconds until the spices smell fragrant and the garlic loses its raw bite, taking care not to let it brown.

4. 4

   Add the rinsed lentils and water, then bring to a strong simmer over medium-high heat. Skim any foam for the first 2–3 minutes, then reduce to a gentle simmer and cook for 20 minutes, partially covered, stirring once or twice.

5. 5

   Stir in the rinsed rice (if using) and the sliced Swiss chard stems, then keep the soup at a steady simmer. Cook for 12–15 minutes, stirring occasionally, until the rice is tender and the lentils are soft but not completely broken down.

6. 6

   Add the Swiss chard leaves and the remaining 1 tsp salt, then simmer for 5–7 minutes until the leaves are fully wilted and silky. If the soup thickens too much, add 100–200 ml water and simmer 2 minutes to re-balance the texture.

7. 7

   Turn the heat to low and stir in the lemon juice and lemon zest. Simmer very gently for 2 minutes to meld the flavors, then remove from heat and rest for 5 minutes so the tang settles into the broth.

8. 8

   Taste and adjust with an additional 15 ml lemon juice if you want a sharper sourness, or add 1/4 tsp salt if needed. Ladle into bowls and finish each serving with 1 tsp olive oil if desired, keeping the soup bright and citrus-forward.