Lebanese Lentil Soup

This easy to make traditional Lebanese Lentil Soup (Shorbet Adas) recipe is full of flavors, super easy to make, nutritious and very filling. It is made with only 4 simple ingredients you already have in your pantry and only takes 5 minutes of prep. It is one of the most comforting soup to have during the month of Ramadan. Low in fat and high in protein, this is a hearty vegan soup you will love!

With Ramadan starting this week, I am so excited to share with you some of my favorite dishes that I personally enjoy having during the wholly month. This the first year that I decide to do this because I have had many requests in the past during this month, asking if I would be posting dishes people can make during Ramadan.  

If you are not familiar with Ramadan, it is the most sacred month of the year in Islamic culture. It is the ninth month of the Muslim calendar and the holy month of fasting. it begins and ends with the appearance of the new moon. Muslims around the worth fast from dawn-to-dusk daily for 30 days. It is also a time where families gather and get together to celebrate this wholly month.

For more Ramadan recipes, be sure to check out my Pistachio Maamoul Cookies and Turkish Bulgur Salad.

What is Lebanese Lentil Soup (Shorbet Adas)?

Lentil Soups (Shorbet Adas) are very low in calories, packed with iron and folate and very high in proteins. It is a must have in Ramadan for my family. There are many versions to this soup based on where you come from. I am sharing the basic version. No cream or anything. But I do add some extra spices in there that I personally like.

I am a huge fan of spices. I use them with everything. I like my meals to have bold flavors where the spices stand out. My husband doesn’t like spices. He would rather have no spices. So you can always prepare it based on your personal preferences.

Lebanese Lentil Soup Ingredients

You only need 4 basic ingredients to make this soup:

• Red lentils: Use dried red lentils
• Onion: I like to use a white or yellow onion and cube it before adding to the pot.
• Carrot: Peeled and cubed
• Potato: I used a golden potato, but any will do.
• Water: Nothing special here, just use tap water for the liquid in this soup.

I then like to add a mix of dried spices for a bold and flavorful soup

• Cumin
• Black pepper and salt
• 7 spice
• Fresh parsley

I also like to top the soup with these toppings, although they are entirely optional.

• Fried pita bread
• Caramelized onions

How To Make Lentil Soup (Shorbet Adas)

• Rinse the lentils in a fine mesh sieve until the water runs clear.
• Cut the vegetables and place them in a large pot with the lentils.

• Add the water and bring the pot to a boil until the lentils and vegetables soften. This will take around 45 minutes to an hour.
• Use an immersion blender to blend the soup into a smooth and creamy texture.
• Add back to the pot and stir in the spices and chopped parsley.
• Simmer for another 15 minutes, stirring occasionally.
• Stir in the lemon juice and let the soup cool down for 5-10 minutes before serving.

Recipe Notes and Tips

1. Adjust the amount of water to suit your tastes. I never really measure the water, as the soup cooks you can add more if it is needed. Once the lentils have cooked, they will settle to the bottom and you can ladle off any excess liquid - set it to one side incase you want to add it later. You can add more water during cooking and after blending if needed. I usually leave 2 inches of water above the settled lentils.
2. Mix the spices with water before adding them to the soup. Mix the spices with 2 tablespoons of water, it will help the combine easier so you don't end up with clumps of spices.
3. Add salt to taste.  Taste the soup once you've blended it and add more if you like.
4. Make the soup in a heavy bottomed pan or dutch oven. They will distribute the heat more evenly so are less likely to form hotspots than can burn the soup.
5. Use an immersion blender to blend the soup. This is the easiest way, but you can also ladle the soup into a stand blender in portions. Just be careful as it will be very hot.

Frequently asked questions

Can you make it ahead of time?

This soup is great to make ahead of time, perfect for easy to grab meals! Let the soup cool to room temperature and then place it an airtight container and it will keep well in the fridge for around 4 to 5 days. You can reheat the soup on the stovetop or in the microwave.

Can you freeze it?

Yes, this soup freezes really well, so be sure to make a double batch! Let it cool to room temperature before freezing in an airtight container or freezer bags. Thaw the soup in the fridge overnight before reheating on the stovetop. You may need to add a little water to the pot when you reheat it.

Can you use green lentils in this soup?

I prefer the taste of red lentils, but you can absolutely swap them for green lentils if that's what you have. Green lentils may require a slightly longer cooking time.

More Lebanese Recipes

• Lebanese Hummus with Spiced Meat
• Easy Beef Shawarma Bowl
• Lebanese Spicy Potatoes (Batata Harra)
• Lebanese Cheese Rolls
• Lemon Chicken Orzo Soup

I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Lentil Soup (Shorbet Adas) recipe whether you are fasting of not. I hope you try it, enjoy it, and share it with your friends and family!

You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…

Lebanese Lentil Soup (Shorbet Adas)

A very healthy and hearty traditional Lebanese Lentil Soup (Shorbet Adas) that can be served during Ramadan and any other time during the year.

5 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: Lebanese

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 8 servings

Calories: 237kcal

Author: Mariam E.

Ingredients

• ▢ 2.5 cups red lentil
• ▢ 1 medium onion cubed
• ▢ 1 small sized carrot peeled and cubed
• ▢ 1 medium golden potato or any potato, peeled cubed
• ▢ 2 tsp. cumin powder
• ▢ 1 tsp. fine black pepper
• ▢ 1 tbsp. salt or more
• ▢ ½ tsp 7 spice optional, if you have it handy
• ▢ 2.5-3  liters of water
• ▢ 1 tbsps. fresh chopped parsley
• ▢ 1/4 cup lemon juice
• ▢ Fried Pita Bread optional
• ▢ Caramelized onions very finely chopped, Optional

Instructions

• Wash lentils until the water becomes almost clear after you rinse them. No froth what so ever after you wash it.
• Place in pot and add the potatoes, onions and carrots. Add enough water to fill a medium sized bot ¾ of the way through. About 2.5-3 liters of water.
• Boil for at least 45 minutes to an hour until the lentils have melted completely.
• Turn off the heat and let the soup rest for about 10 minutes. Remove any excess water and save aside to add later if needed.
• If you are blending the soup with a hand mixer you can do so right away. If you are blending with a regular blender, let it cool a bit before you blend to avoid burning yourself or be very careful while you blend it hot.
• Blend until it’s super creamy, leaving no chunks behind. I blend for at least 1 minute on high to get a very nice texture.
• Return to the pot, add in the spice mixture (after you mix with water), salt and parsley.
• Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom.
• Remove from heat and add in the lemon juice. Wait for the soup to cool down a few minutes before serving to prevent your mouth from burning.
• Serve with some crushed fried pita and enjoy.

Notes

• Adjust the amount of water to suit your tastes. You can add more water during cooking and after blending if needed. I usually leave 2 inches of water above the settled lentils.
• Mix the spices with water before adding them to the soup. Mix the spices with 2 tablespoons of water, it will help the combine easier so you don't end up with clumps of spices.
• Swap out golden potatoes for sweet potatoes or butternut squash. If you want a flavor and texture twist!
• Add some greens. If you want to add some more veggies, toss in some swiss chard or kale.
• Add salt to taste.  Taste the soup once you've blended it and add more if you like.
• Give it a spicy kick! top the soup with some crushed red chili flakes for a hit of spiciness.
• Make the soup in a heavy bottomed pan or dutch oven. They will distribute the heat more evenly so are less likely to form hotspots than can burn the soup.
• Use an immersion blender to blend the soup. This is the easiest way, but you can also ladle the soup into a stand blender in portions. Just be careful as it will be very hot.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 42g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 748mg | Potassium: 742mg | Fiber: 19g | Sugar: 3g | Vitamin A: 1504IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 5mg

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