Yes, I am Vegan

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Adas Bil Hamod-Lemony Lentil Spinach Soup

by 20 Comments

Lebanese food tops the chart of my Favorite Cuisines-They have wide range of food that are vegan -Mujaddhara (apparently it is pronounced as jjadhara-without Mu). It is my comfort food. I make it with brown rice/quinoa. One of my dearest mates got me Lebanese lentils as a gift for my husband’s birthday. It was the best gift ever. 🙂 I made a huge huge batch of mujaddhara and had some lentils left over 🙂 Made this amazing soup called Adas Bil Hamod-it is pretty much Spinach, Lentils & Lemon 🙂 Probably the best soup I have had in a while.

You need:

  • Onion-1/2-finely chopped
  • Garlic-3 pods-finely chopped
  • Spinach -2 handfuls- finely chopped
  • Lebanese lentils-(browish green one)-1/3 cup
  • Chili powder/Cayenne pepper, Coriander ground & Cumin ground-1/2 tsp each
  • Water-4 cups
  • Salt-to taste
  • Olive oil-2 tsp
  • Mint leaves, Parsley leaves-10 leaves each-finely chopped
  • Lemon Juice-from 1/2 lemon (more the ‘lemon’y you like)

Method:

  • To a saucepan, add oil, add onion and garlic, fry until golden brown, add spinach, mint leaves, parsley, fry until mushy, add washed and rinsed lentils
  • Add ground spice powders, salt, water, cover and cook for 30 mins on low heat.
  • Once warm, add lemon juice
  • Serve Warm as part of a wholesome Vegan Lebanese Platter-Mini-Falafel bites, Spinach Hummus and Mujaddhara

 

Comments

  3. Sounds yummy! I had planned on making a soup for Sonal as well…I never did. 🙁 Hopefully she will do this again and I will get one done! 🙂 I’m sure she is excited about your soup…a great addition!

    Reply

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