One Pot Lebanese Lentil Spinach Soup (Adas bi Hamod)

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup green or brown lentils, rinsed
• 1 large potato, cubed
• 8-10 oz fresh spinach, chopped
• 1/4 cup fresh cilantro, chopped (optional but traditional)
• 6-7 cups vegetable broth or water
• Juice of 2-3 lemons (key for authentic tang)
• 1 tsp ground cumin
• Salt and black pepper to taste
• Optional: Swiss chard instead of some spinach

1. 1Heat olive oil in a large pot. Sauté onion until soft, about 5-6 minutes. Add garlic and cumin; cook 1 minute.
2. 2Add lentils, potato, and broth. Bring to a boil, then simmer 25-30 minutes until lentils are tender.
3. 3Stir in spinach and cilantro until wilted. Add lemon juice generously, season with salt and pepper. Simmer 5 more minutes. Serve hot with extra lemon wedges and pita bread.

Nutrition values are estimates.