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.

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 holy month. This Lebanese Lentil Soup is low in fat and high in protein, it’s a hearty vegan soup you will love!

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

Why you’ll love this Lebanese Lentil Soup

• A healthy soup. This lentil soup is very low in calories, packed with iron and folate and very high in proteins.
• Loaded with spices (or not!). This is a versatile soup, it’s tasty without spices but it’s also a bowl that welcomes spices with open arms! Cumin and 7 spice add many layers of flavor. 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.
• An easy soup. Just 5 mins to prep and throw together mainly using kitchen staples, this is a breeze to whip up!

Ingredients you’ll need

• Red lentils: Use dried red lentils.
• Vegetables: Onions, carrots, potatoes.
• Water: Nothing special here, just use tap water for the liquid in this soup.
• Spices: Cumin, 7 spice, salt & pepper.
• Fresh Parsley
• Toppings: Fried pita bread and caramelized onions.

How To Make Lebanese Lentil Soup

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

• Boil: 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.
• Blend: Use an immersion blender to blend the soup into a smooth and creamy texture.
• Season: Add back to the pot and stir in the spices and chopped parsley.
• Simmer: Cook on a lower heat 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

• 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.

FAQ’s

What is Lebanese Lentil Soup (Shorbet Adas)?

This soup 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.

Is Lentil Soup healthy?

Absolutely! Lentil soup is soup-er healthy(!). Lentils are a great source of plant-based protein and packed with vitamins and minerals, like iron and folate. As proteins go, they’re a very affordable too!

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.

What goes with this Lebanese Lentil Soup?

This soup is hearty, delicious and excellent on its own but is also great served with some bread, such as pita or sourdough. Also, soup and salads love each other! Serve this up with a leafy salad, such as:

• Brussels Sprouts Salad
• Strawberry Spinach Salad with Feta
• Avocado Mango Salad
• Cabbage Fattoush Salad

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  Lebanese Lentil Soup (Shorbet Adas) recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.

Lebanese Lentil Soup (Shorbet Adas)

5 from 15 votes

Created by Mariam E.

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

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 45 mins

Course Soup

Cuisine Lebanese

Servings 8 servings

servings

1x2x

Ingredients

• ▢ 2.5 cups red lentil
• ▢ 1 medium onion cubed
• ▢ 1 large carrot peeled and cubed
• ▢ 1 small 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
• ▢ 12 cups water
• ▢ 2 tbsps. chopped parsley fresh
• ▢ 3 whole lemons juiced (about ¾-1 cup) adjust per preference
• ▢ 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 the lentils in a large pot and add the potatoes, onions and carrots. Add enough water to fill the pot about ¾ of the way through. About 12 cups of water.
• Boil for at least 45 minutes to an hour until the lentils have softened completely.
• Turn off the heat and let the soup rest for about 10 minutes. Remove some excess water (if any) and set 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 creamy 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.

Video

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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