Adas Bil Hamod
Recipe type: Appetiser
This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.
- Salt And Pepper To Taste
- Lemon Juice ¼ Cup
- Chopped Corriander ¼ Cup
- Peeled, Chopped Potatoes 2 Numbers
- Flour 2 Tablespoons
- Black Lentils 1½ Lbs
- Crushed Garlic 6 Clove
- Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking till lentils are tender.
- Fry garlic, corriander with tablespoon olive oil till slightly tender.Mix flour with little water. Add to lentils with the garlic mixture.Cook 30 minutes on medium heat. Before serving add lemon juice.
- Serve hot or cold with pita bread as an appetizer.