Adas bi Hamod (Sour Lentil and Spinach Soup)

Method

1. 1

   Soften the diced onion in half the olive oil over medium heat for 4 minutes.

2. 2

   Add the rinsed lentils and vegetable stock, bring to a boil, then reduce to a simmer and cook until the lentils are just tender, about 18 minutes.

3. 3

   Meanwhile, pound the garlic, most of the cilantro and a pinch of salt into a rough, fragrant paste in a mortar, or mince everything very fine.

4. 4

   Warm the remaining olive oil in a small pan, add the garlic-cilantro paste and ground coriander, and fry gently for 1 minute until fragrant — don't let the garlic brown.

   💡 This fried paste is the 'hamod' base — skipping it and just tossing raw garlic into the pot loses most of its punch.

5. 5

   Stir the garlic mixture and the chopped spinach into the soup and simmer until the spinach wilts and the lentils are fully soft, about 6 minutes.

6. 6

   Off the heat, stir in the lemon juice and taste — it should be assertively sour, not just seasoned. Ladle into bowls with the remaining cilantro and extra lemon on the side.