This soup is like a big hug from someone you love - it's wholesome, satisfying and filled with everything that's good for you.
A recipe that is a cherished inheritance of knowledge from my mother and grandmother. The Lebanese "addas bi hamoud", translates to lentils (addas) in lemon (hamoud). I couldn't change this recipe in any way. When I was a child, my mum would make this soup as soon as Autumn crept in and the evenings began to cool. A remedy for flu season and a winter warmer. It remains a favourite and I had to do it justice on this blog. If you know this recipe or have a variation, I would love to hear from you.
Tips for a smooth process and deeper flavour
Don't use canned lentils for this recipe. Purchase whole, green lentils and rinse them before using.
Use dry mint if you have some. The dry mint adds a sweet and woody flavour to the soup. However if you don't have dry mint, fresh mint will also work fine once fried.
Silverbeet is a lot like spinach except it has a stronger flavour. Ensure your silverbeet/swisse chard is chunky and green. You will find silverbeet with red or white stalks in the supermarket - it doesn't matter which one you choose. You will most definitely find bugs or dirt in the silverbeet, as the leaves are very curly. I recommend chopping it and then washing it thoroughly with salt before you drain and cook.
Dry Mint Preparation
You can purchase dried mint from the spice aisle of your supermarket, but if you have mint in your backyard, it will taste even better. Separate sprigs of mint on a plate and leave them in direct sunlight for about 1 week, until dry and crackly. Remove the leaves from the stems and then place in the oven on 80 degrees for 1 hour to ensure they have dried completely.
Vegetable Stock or Water
As you will be cooking the onions, garlic and spices with the water, and then adding lemon, you will not need vegetable stock. However, adding about 1L of a simple vegetable stock and water to your broth will allow the soup to develop a deeper flavour.
Lemony, hearty and won't leave you hungry. This soup is all you need on a winter night.
Lentils in Lemon Soup
Time: 45 Minutes Yield: 4-6 Serves
4 Cups Silverbeet/Half a large bunch, chopped
4 Medium Desiree Potatoes (or any white potatoes), washed thoroughly and cubed
1 Cup Whole Green Lentils
1 Medium Onion, finely diced
1 tsp mixed spice
1 tsp dried mint
3 cloves garlic, minced or grated
2-3 Lemons, juiced
1 tsp salt
1. Dice the onion and pan fry on low heat until translucent.
2. Add the lentils, potatoes and a pinch of salt and pepper and mix through for 2 minutes.
3. Fill the pot with water, adding salt and mixed spice and then bring to boil.
4. Reduce the heat and let the soup simmer for 20 minutes and then add silverbeet. Let it simmer until lentils and potatoes are cooked through.
5. Separately pan fry the minced or grated garlic until fragrant and then add to the soup with the dried mint.
6. Once the lentils and potatoes are cooked, turn off the heat and add the lemon juice. I recommend adding the lemon juice one tablespoon at a time and tasting until you reach your desired flavour. The soup is meant to be tangy and rich in the flavour of lemon, but if this isn't for you then you can tone it down.
7. Serve with pepper, lemon rind and fresh mint.
Average Quantity per Serve
Fat, total 1.1g
- saturated 0.1g
- sugars 3.6g
* Created with foodstandards.gov.au Nutrition Panel Calculator. Nutrition information is an estimate and will vary depending on quantities used and served.