Shorbat Adas (Lebanese Red Lentil Soup)

About This Recipe

Shorbat adas is a staple across Lebanese households, a quick-cooking soup built on red lentils, which break down completely as they simmer to give the soup its naturally thick, velvety body without any cream or flour. Cumin and a generous amount of sauteed onion and garlic form the aromatic backbone, while a small amount of rice is sometimes added alongside the lentils for extra body, though the lentils alone are usually enough. A generous squeeze of lemon juice stirred in at the end is essential, cutting through the soup's earthiness and lifting the whole dish, traditionally served with warm pita and a scatter of fried onions or croutons on top.

Ingredients

Serves 4

• 1.5 cupsred lentils(rinsed)
• 2 tbspolive oil
• 1onion(diced)
• 3 clovesgarlic(minced)
• 1carrot(diced)
• 1.5 tspground cumin
• 1/2 tspturmeric
• 6 cupsvegetable or chicken stock
• 1.5 tspsalt
• 2 tbsplemon juice
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Saute the aromatics

   Heat olive oil in a pot and cook onion and carrot until softened, about 8 minutes, then add garlic, cumin and turmeric, cooking 1 minute.

2. 2

   Simmer the lentils

   Add the rinsed lentils, stock and salt; bring to a boil, then reduce heat and simmer 25-30 minutes until the lentils fully break down.

3. 3

   Blend

   Puree with an immersion blender until smooth, or leave slightly chunky if you prefer more texture.

   Blend only if you want a silky soup — many Lebanese households leave it rustic and unblended.

4. 4

   Finish

   Stir in lemon juice and adjust salt to taste.

5. 5

   Serve

   Ladle into bowls, garnish with parsley, and serve hot with warm pita.

Variations

• •

  Some versions add a bit of rice along with the lentils for extra body.

• •

  A spicier version stirs in a pinch of cayenne or Aleppo pepper.

• •

  Fried onions scattered on top add a crunchy, savory garnish common in many households.

Storage

Refrigerate up to 5 days in an airtight container; the soup thickens as it sits, so thin with a little water or stock when reheating. It also freezes well for up to 3 months.

Frequently Asked Questions