Lebanese Adas bi Hamod Lentil Lemon Soup

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and ground cumin to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the rinsed red lentils and then pour in the water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.

Once the lentils are cooked, remove the pot from the heat. Stir in the freshly squeezed lemon juice, chopped fresh cilantro, salt, and black pepper. Taste and adjust seasonings as needed.

Serve the Adas bi Hamod hot, perhaps with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro for garnish. Enjoy with warm pita bread.