A silky, cumin-scented Lebanese red lentil soup finished with a squeeze of lemon, simple enough for a weeknight but deeply comforting.
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.
Serves 4
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.
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.
Puree with an immersion blender until smooth, or leave slightly chunky if you prefer more texture.
Blend only if you want a silky soup β many Lebanese households leave it rustic and unblended.
Stir in lemon juice and adjust salt to taste.
Ladle into bowls, garnish with parsley, and serve hot with warm pita.
Rinse the red lentils well before cooking to remove any surface starch or debris.
Add the lemon juice at the very end, not earlier, since cooking it in mutes its brightness considerably.
Blend the soup smooth if you want a silkier texture, or leave it rustic and unblended for more bite β both are traditional.
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.
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.
Red lentil soup is one of the most common everyday soups across the Levant, valued for its low cost, quick cooking time and satisfying, protein-rich simplicity, appearing on tables from casual family dinners to modest restaurant menus alike.
Yes, it's naturally vegan when made with vegetable stock β no dairy or animal products are needed.
The soup is perfectly good left unblended and slightly chunky, which is how many home cooks in Lebanon actually prefer it.
Red lentils absorb liquid as they sit β simply thin it with a bit more stock or water until it reaches your preferred consistency.
Per serving (350g / 12.3 oz) Β· 4 servings total
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