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Arabic Lentil Soup (Shorbat Adas)

Arabic Lentil Soup (Shorbat Adas) - recipe card
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This velvety Arabic lentil soup, known as Shorbat Adas, is a staple across the Levant. Red lentils simmer with onions, carrots, and warm spices until they collapse into a golden, silky purée, finished with a bright squeeze of lemon. Each spoonful is comforting, nourishing, and deeply satisfying.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion (about 1 cup), finely diced
  • 2 medium carrots (about 1 cup), peeled and diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups dried red lentils, rinsed and picked over
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus more for serving
  • Fresh flat-leaf parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat until it shimmers, about 1 minute. Add the diced onion and carrots and cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. This builds a sweet, aromatic base.
  2. Add the minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne (if using). Cook, stirring constantly, until fragrant, about 1 minute. Do not let the spices burn or they will turn bitter.
  3. Stir in the rinsed red lentils, vegetable broth, kosher salt, and black pepper. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently until the lentils are completely tender and falling apart, 25 to 30 minutes. Stir occasionally to prevent sticking.
  4. Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until smooth, or carefully transfer in batches to a countertop blender and blend until desired consistency. For a chunkier texture, blend only half and stir the puréed portion back in.
  5. Return the soup to low heat. Stir in the fresh lemon juice and taste for seasoning, adding more salt or lemon juice as needed. The lemon is essential—it brightens the earthy lentils and balances the spices.
  6. Ladle the soup into bowls. Garnish with chopped parsley and serve with lemon wedges on the side. This soup pairs beautifully with warm pita bread or a simple salad.
  7. If the soup thickens too much upon standing, thin it with a splash of vegetable broth or water until it reaches a pourable consistency.
  8. For a smoky variation, heat 1 tablespoon olive oil in a small skillet over medium heat, add 1 teaspoon cumin seeds and a pinch of red pepper flakes, and cook until sizzling, about 30 seconds. Drizzle this infused oil over each bowl just before serving.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over low heat or in the microwave, adding a little water or broth to loosen if needed. Do not boil vigorously after puréeing, as it may spatter.

Nutrition

Keywords: Arabic lentil soup, shorbat adas, red lentil soup, Middle Eastern soup, vegan lentil soup, healthy lentil soup, easy lentil soup, Lebanese lentil soup, Syrian lentil soup, one-pot soup, comfort food, gluten-free soup

Find it online: https://gordonramsayeats.com/arabic-lentil-soup/