---
title: Adas bi Hamod (Sour Lentil and Spinach Soup)
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/adas-bi-hamod-lentil-spinach-soup
---

Gather @brown lentil{200%g} and @fresh cilantro{1%bunch}.

Soften the diced @onion{1} in half the @olive oil{3%tbsp} over medium heat for 4 minutes. ~{4%minutes}

Add the rinsed lentils and @vegetable stock{1.2%l}, bring to a boil, then reduce to a simmer and cook until the lentils are just tender, about 18 minutes. ~{18%minutes}

Meanwhile, pound the @garlic{4%clove}, most of the cilantro and a pinch of @salt{} into a rough, fragrant paste in a mortar, or mince everything very fine.

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

Stir the garlic mixture and the chopped @spinach{250%g} into the soup and simmer until the spinach wilts and the lentils are fully soft, about 6 minutes. ~{6%minutes}

Off the heat, stir in the @lemon{2} juice and taste — it should be assertively sour, not just seasoned. Ladle into bowls with the remaining cilantro and extra lemon on the side.