Translating to 'lentils in lemon', adas bil hamod is liberally seasoned with lemon juice for an addictively sour soup. Plumped up with lentils and spinach leaves and laced with the heady ras el hanout spice blend, this Lebanese staple will keep you cosy on autumnal evenings.
Finely chop onion and garlic. Finely zest lemon. Rinse and finely chop coriander.
Heat oil in a medium saucepan over medium heat. Add onion and most of the coriander (reserving some to serve) and cook for 5 minutes or until softened. Add garlic, ras el hanout and lemon zest and cook, stirring, for 30 seconds or until fragrant.
While onion is cooking, peel and cut potato into a 4cm pieces. Rinse and drain lentils.
Add lentils, potatoes, stock cube and 750ml (3 cups) water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10–12 minutes or until potato is tender.
Stir through spinach and season with salt and pepper.
Cut lemon into wedges. Divide adas bil hamod between bowls and top with reserved coriander. Serve with lemon wedges.