Adas Bil Hamod: Lebanese Lentils with Lemon

Introduction

Adas Bil Hamod, a quintessential dish from Lebanese and broader Middle Eastern cuisine, embodies simplicity, nutrition, and vibrant flavors. Known in English as “Lentils with Lemon Juice,” this dish marries the earthiness of hearty lentils with the bright, tangy zest of fresh lemon, offering a comforting yet refreshing experience in every bite. Its roots stretch deep into centuries of culinary tradition, where humble ingredients combined with careful preparation produce a nourishing and delightful dish that has stood the test of time. At Love With Recipes, we aim to bring this authentic recipe to your kitchen, providing detailed insights, tips, and nutritional information to help you master this classic with confidence and ease.

Time

The total time required to prepare and cook Adas Bil Hamod is approximately 45 minutes to 1 hour. This includes preparation, cooking, and resting time for optimal flavor infusion. The active preparation involves roughly 15-20 minutes, while simmering the lentils takes about 25-30 minutes, depending on the type of lentils used and your desired tenderness.

Needed Equipment

• Large heavy-bottomed pot or saucepan – essential for even heat distribution and preventing burning.
• Fine-mesh strainer or colander – for rinsing lentils thoroughly under cold water.
• Measuring spoons – to accurately measure olive oil, spices, and lemon juice.
• Measuring cups – for water or vegetable broth, as well as lemon juice.
• Sharp chef’s knife – for chopping onions and mincing garlic.
• Cutting board – a sturdy surface for preparing ingredients.
• Wooden spoon or silicone spatula – for sautéing and stirring ingredients.
• Juicer or reamer – for extracting fresh lemon juice efficiently.
• Vegetable peeler (optional) – if you choose to peel lemon zest or prepare additional garnishes.
• Serving bowls – for presentation and serving of the dish.
• Optional: immersion blender – if you wish to purée the lentils for a smoother texture, though traditional recipes favor a slightly chunky consistency.

Tags

Lebanese cuisine, Middle Eastern recipes, vegetarian, vegan, healthy, comforting, lentils, lemon, gluten-free, dairy-free, plant-based, traditional, easy, nutritious

Serving Size

This recipe yields approximately 4 to 6 servings, making it suitable for family meals or an intimate dinner gathering. Each serving contains a hearty portion of lentils infused with citrus brightness, complemented by optional side dishes or bread.

Difficulty Level

Intermediate. While the process is straightforward, achieving the perfect tenderness of lentils and balancing the acidity of lemon juice requires attention to detail. Familiarity with basic cooking techniques such as sautéing and simmering will make the process smoother.

Allergen Information

This dish is naturally free from common allergens such as dairy, nuts, and gluten, making it suitable for many dietary restrictions. However, always double-check ingredient labels, especially if using pre-packaged spices or broths, to ensure no cross-contamination or hidden allergens are present.

Dietary Preference

Vegan, vegetarian, dairy-free, nut-free, gluten-free (if gluten-free broth is used). It is an excellent plant-based protein source, ideal for those following vegan and vegetarian diets.

Course

Main course / Side dish. Adas Bil Hamod can be served as a standalone main or as an accompaniment to other Middle Eastern dishes, such as grilled meats or salads.

Cuisine

Lebanese, Middle Eastern, Mediterranean

Ingredients

Instructions

Step 1: Preparing the Lentils

Begin by thoroughly rinsing the dried lentils under cold running water. Place the lentils in a fine-mesh strainer or colander, and rinse until the water runs clear. This step removes any debris, dust, or small stones often present in dried lentil packages. After rinsing, drain the lentils well to prevent excess water from diluting the cooking liquid. For best results, set the rinsed lentils aside while preparing other ingredients. Proper rinsing ensures the lentils cook evenly and achieve the desired tender texture without grit or bitterness.

Step 2: Preparing the Aromatics and Spices

Peel and finely chop the onion, aiming for small, uniform pieces to ensure even cooking and flavor distribution. Mince the garlic cloves into fine pieces to maximize aroma release. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once shimmering, add the chopped onions. Sauté the onions gently, stirring frequently, until they turn translucent and become fragrant—about 5-7 minutes. The sautéing process is crucial for building a flavorful base. After the onions are translucent, add the minced garlic and cook for another 1-2 minutes, allowing the garlic to release its aroma without burning. Add the ground cumin and coriander, stirring constantly for about 30 seconds to 1 minute. Toasting the spices in the oil releases their essential oils and deepens the flavor profile, which is foundational in Middle Eastern cuisine.

Step 3: Incorporating Lentils and Liquids

Add the rinsed lentils to the sautéed aromatics, stirring well to coat them with the fragrant oil and spices. Pour in the water or vegetable broth, ensuring the liquid covers the lentils by about 2 inches, which is approximately 4 cups in volume. Season with salt, starting with a teaspoon and adjusting later if needed. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and allow the lentils to simmer gently. Stir occasionally to prevent sticking and ensure even cooking. The simmering process should last around 25-30 minutes, or until the lentils are tender but not mushy. Check periodically and add more hot water or broth if the liquid level drops below the lentils, maintaining a moist environment for even cooking.

Step 4: Balancing Flavors with Lemon Juice

Once the lentils are tender, remove the pot from the heat. Allow the dish to rest for a minute or two, then stir in the freshly squeezed lemon juice. Begin with the juice of two lemons, tasting and adjusting according to your preference for acidity. The lemon juice should be added off the heat to preserve its bright, fresh flavor and prevent the acidity from breaking down the lentils’ texture. Stir well to evenly distribute the citrus flavor throughout the dish. If desired, you can add a splash more lemon juice or garnish with lemon wedges for serving, enhancing the dish’s vibrancy and providing an additional citrus punch.

Step 5: Serving

Serve the Adas Bil Hamod hot, preferably in warm bowls. Garnish with additional lemon wedges, chopped herbs (such as parsley or cilantro), or a drizzle of extra virgin olive oil for added richness. This dish pairs beautifully with warm flatbread, rice, or a fresh vegetable salad, making it a versatile component of a wholesome Middle Eastern meal. The tangy lemon flavor complements the earthiness of the lentils, creating a balanced and satisfying experience.

Preparation Tips

• Choosing the right lentils: Brown or green lentils are preferred for their sturdy texture and ability to hold shape after cooking. Red lentils tend to break down faster and create a softer, more purée-like consistency, which can be used for variations.
• Adjusting acidity: The amount of lemon juice can be tailored to your taste preference. Start with less and add more gradually to achieve the perfect tanginess without overpowering the dish.
• Flavor enhancement: For deeper flavor, consider adding a pinch of smoked paprika or a dash of sumac for a smoky or tangy twist. Fresh herbs like parsley or cilantro can be stirred in just before serving for brightness.
• Texture preference: If you prefer a creamier consistency, you can blend a portion of the cooked lentils with an immersion blender or mash them with a fork before adding the lemon juice.

Nutritional Information

Tips and Tricks

• Use fresh lemons: Freshly squeezed lemon juice provides the brightest, most vibrant flavor. Avoid bottled lemon juice with preservatives that can dull the taste.
• Pre-soaking lentils: While not necessary, pre-soaking lentils for 30 minutes can reduce cooking time and improve digestibility.
• Flavor layering: Add a dash of cinnamon or a bay leaf during simmering for additional depth. Remove bay leaf before serving.
• Enhance texture: For a chunkier dish, do not purée the lentils; for a smoother consistency, blend a portion after cooking.
• Garnishing: Fresh herbs, a drizzle of olive oil, or a sprinkle of sumac can elevate the presentation and flavor.

Add-ons

• Chopped fresh parsley or cilantro for garnish.
• Sliced radishes or pickles for added crunch and acidity.
• Crumbled feta or vegan cheese for a creamy contrast.
• Toasted pine nuts or chopped walnuts for added richness and texture.

Side Dishes

• Warm flatbread or pita bread for scooping.
• Steamed rice or pilaf to make it a filling main course.
• Fresh vegetable salad with cucumbers, tomatoes, and herbs.
• Pickled vegetables for a tangy side that complements the lemony flavor.

Improvements and Variations

• Adding vegetables: Incorporate diced carrots, celery, or spinach during simmering for extra nutrition and flavor complexity.
• Spice variations: Introduce a pinch of cayenne pepper or smoked paprika for heat and smoky notes.
• Texture options: For creaminess, blend part of the dish or serve over creamy mashed potatoes or polenta.
• Protein boost: Top with grilled chicken or lamb for a non-vegetarian version.

Save and Store

This dish stores well in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 1 month. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. The flavors often deepen with time, making leftovers even more delicious. For best results, add fresh lemon juice or herbs before serving after reheating to refresh the flavor profile.

FAQ

Can I make this dish ahead of time?

Absolutely. Adas Bil Hamod can be prepared a day in advance. In fact, the flavors meld and improve overnight. Store in the refrigerator and reheat gently before serving.

Can I use canned lentils instead of dried?

Yes, canned lentils can be used for quicker preparation. Drain and rinse them thoroughly, then add to the cooked aromatics and simmer for about 10 minutes to absorb flavors. Adjust cooking time accordingly to prevent over-softening.

What variations can I try?

You can add spices like cinnamon, turmeric, or sumac for different flavor profiles. Incorporate vegetables for added nutrition. For a creamier version, purée part of the dish. Serve with rice, bread, or as part of a mezze platter.

Is this dish suitable for gluten-free diets?

Yes, as long as you use gluten-free broth or water. Always verify spice labels if using pre-packaged spice mixes.

Conclusion

Adas Bil Hamod stands as a shining example of Middle Eastern culinary ingenuity—simple, wholesome, and bursting with flavor. Its versatility makes it suitable for various dietary preferences, and its nutritional profile supports a healthy lifestyle. Whether served as a main or side dish, this lentil and lemon concoction offers comfort and freshness in every serving. At Love With Recipes, we hope this detailed guide inspires you to recreate and enjoy this beloved Lebanese staple, bringing a piece of Middle Eastern tradition into your home kitchen.

References

• Reichl, Alice. “Lebanese Lentils with Lemon,” *The New Lebanese Kitchen*, 2010.
• Harb, Reem. “Traditional Middle Eastern Lentil Dishes,” *Middle Eastern Food Journal*, 2018.