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Lebanese lentil soup served in a white bowl and garnished with lemon wedges and parsley

Lebanese Lentil Soup (Shorbet Adas)

5 from 9 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.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Soup
Cuisine Lebanese
Servings 8 servings


  • 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


  • 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.


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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