Lebanese Lentil Soup (Shorbet Adas)

4.93 from 83 votes

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

Prep Time5

Cook Time1

Total Time1 45

Course: Soup

Cuisine: Lebanese

Servings: servings

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.

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.