Lebanese lentil soup with lemon is easy and affordable

This soul-warming classic is a traditional Lebanese lentil soup, also known as Shorbat Adas bil Hamod.

It's a simple recipe with wholesome ingredients that are bursting with flavour — tender lentils, potatoes, and a generous handful of nutrient-rich Swiss chard or spinach, all simmered to perfection in a fragrant broth that's infused with the warmth of cumin.

Plus, the final flourish: a good squeeze of tangy lemon juice.

It's the perfect soup to have gently simmering away on a cold winter day, filling your kitchen with an irresistible aroma that promises comfort and nourishment in every bowl.

Tips:

• Soaking the lentils for a few hours before cooking can help reduce their cooking time and improve their texture, but you can cook them unsoaked if you are out of time.
• Use green lentils if you don't have brown. Either won't become mushy when cooked. Dried lentils give you the best texture and flavour but if you're in a real pinch for time, you can use two 400g cans brown lentils (drained and rinsed). In this instance, instead of adding lentils in Step 2, add the lentils at the same time as the spinach/chard. This way you're merely heating lentils and don't risk them becoming mushy.
• Traditionally, this recipe is made with Swiss chard but if you don't have it on hand, spinach works well too.
• The amount of lemon juice added can vary based on personal preference and the tartness of the lemons. When the soup is ready, adjust according to your taste preferences.