Adas bi Hamod (Lemony Lentil, Potato and Spinach Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g dried brown lentils
- 400 g waxy potatoes
- 5 tbsp olive oil
- 2 onion
- 8 garlic cloves
- 30 g fresh coriander
- 250 g spinach
- 1 tsp ground cumin
- 3 lemon
Nutrition (per serving)
- Calories
- 527 kcal
- Protein
- 21.5 g
- Carbohydrate
- 59.9 g
- of which sugars
- 9.1 g
- Fat
- 18.8 g
- of which saturates
- 2.6 g
- Fibre
- 14.7 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried brown lentils and simmer in 1.5 litres water for 15 minutes.
- 2
Add the waxy potatoes, peeled and cut into 2cm cubes, and simmer for 15 minutes more until both are tender.
- 3
Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the chopped onions for 8 minutes until golden. Add the crushed garlic and chopped coriander and stir for 2 minutes until fragrant, without letting the garlic brown.
- 4
Tip the onion mixture into the lentils with the roughly chopped spinach, cumin and 1½ tsp salt and simmer for 5 minutes until the spinach has wilted.
- 5
Stir in the juice of 2-3 lemons to taste; it should be distinctly sharp. Serve hot or warm.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.