Go Back

Adas bi Hamed - Lentil Soup

Dina Bayoud Kohl
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Lebanese
Servings 4 servings


  • 200 g green lentils rinsed and drained
  • 50 g rice rinsed and drained
  • 1.5 litre water
  • 1 medium onion 125 g, peeled and finely chopped
  • 1 medium potato 150 g, peeled, rinsed and cut into small cubes
  • 6 small garlic cloves peeled and crushed
  • 40 g butter
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon dried mint crushed between the palm of your hands
  • 2 tablespoons Lemon juice.


  • To a medium pot add the lentils, rice, onions, potatoes and the water. Cover and bring to a boil over high heat. Reduce heat to medium-low and continue cooking for about 30 minutes, or until the lentils are soft.
  • Heat the butter in a frying pan over moderate heat and sauté the garlic for 1 minute. Add garlic to the soup and season with the salt and black pepper. Simmer, uncovered, over moderate heat for about 5 minutes, stirring occasionally. Season to taste if necessary.
  • Add the crushed mint and lemon juice and serve immediately.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen