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Adas Bil Hamod - Lentils With Lemon Juice

4.5 · 7 reviewsRecipe card by ElmotooEditorial by recipesvibrant · Updated October 15, 2026
BeansSouthwest Asia (middle East)AsianVeganLow CholesterolHealthy
Adas Bil Hamod - Lentils With Lemon Juice

Total time

55 min

Servings

1

Calories

353.8

Category

Lentil

Adas Bil Hamod is a classic Levantine comfort dish that balances earthy black lentils with the bright, sharp acidity of fresh lemon. This hearty, plant-based stew is perfect for anyone seeking a nutrient-dense, one-pot meal that transforms simple pantry staples into a complex, savory appetizer.

Ingredients

Makes 1 serving

  • 1 1/2 black lentils
  • 1 water
  • 2 potatoes
  • 2 flour
  • 6 garlic cloves
  • 1/4 lemon juice
  • 1/4 salt
  • 1 pepper

Method

  1. Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.

  2. Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.

  3. Mix flour with 2TB water & add to lentils.

  4. Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.

  5. Serve hot or cold with pita bread as an appetizer.

Cook's notes

  • Dice your potatoes into uniform, half-inch cubes to ensure they soften at the exact same rate as the lentils without turning into mush.
  • Toast the garlic and coriander in the olive oil until the garlic turns golden brown, but watch closely to prevent it from burning, which adds a bitter note.
  • When adding the flour-water slurry, whisk it continuously into the broth to prevent lumps and create a perfectly smooth, velvety consistency for the soup base.
  • Wait until the very end to stir in the lemon juice; adding it too early can cause the acid to dull the vibrant flavor profiles during the long simmer.

Easy swaps

  • Instead of Black lentils, use Brown lentilsBrown lentils offer a creamier texture but will cook slightly faster, so reduce the initial boil time by five minutes.
  • Instead of Potatoes, use ParsnipsParsnips provide a subtle, earthy sweetness that complements the tart lemon juice beautifully.
  • Instead of Flour, use CornstarchUse a cornstarch slurry if you prefer a gluten-free thickener that creates a more translucent, glossy broth.
  • Instead of Olive oil, use Avocado oilA neutral oil works well if you want the pungent garlic and fresh coriander flavors to remain the primary focus.

Frequently asked

Why does the recipe call for a flour slurry?

The flour slurry acts as a thickening agent, giving the broth a silky, hearty mouthfeel that coats the lentils and potatoes effectively.

Can I eat Adas Bil Hamod cold?

Yes, this dish is traditionally served both piping hot as a main or cooled to room temperature as a refreshing appetizer alongside pita bread.

Should I soak the lentils before cooking?

Black lentils are small enough that they do not require soaking. Simply rinse them thoroughly under cold water to remove debris before boiling.

How do I prevent the lentils from sticking to the pot?

Stirring occasionally is crucial, especially after adding the flour mixture, as the starches can settle at the bottom of the pot and scorch.

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