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Lebanese Lentil Soup (Shorbat Adas)

Lebanese Lentil Soup (Shorbat Adas) - recipe card
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This Lebanese Lentil Soup, known as Shorbat Adas, is a velvety, golden purée of red lentils, onions, and warm spices like cumin and turmeric. Finished with a bright squeeze of lemon and a drizzle of olive oil, it’s comforting, nutritious, and deeply aromatic. Perfect for a cozy weeknight dinner or a light lunch, it comes together in one pot with pantry staples.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, finely diced (about 1.5 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 medium potato, peeled and diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper (optional)
  • 1½ cups red lentils, rinsed and picked over
  • 6 cups low-sodium vegetable broth or water
  • 1½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus extra for serving
  • For garnish: chopped fresh parsley, extra virgin olive oil, lemon wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and potato. Cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5-7 minutes. Do not brown; adjust heat if needed.
  2. Add the minced garlic, ground cumin, coriander, turmeric, and cayenne (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant and lightly toasted. This blooming step releases their essential oils and deepens the soup’s flavor.
  3. Stir in the rinsed red lentils, vegetable broth (or water), kosher salt, and black pepper. Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer gently for 25-30 minutes, or until the lentils and vegetables are completely tender and falling apart. Stir occasionally to prevent sticking.
  4. Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer in batches to a stand blender, filling it no more than halfway, and blend until smooth, then return to the pot. For a chunkier texture, blend only half of the soup.
  5. Return the puréed soup to low heat. Stir in the fresh lemon juice and taste for seasoning, adding more salt or lemon juice as desired. Simmer for 2-3 minutes to meld the flavors. If the soup is too thick, thin with a little extra broth or water to reach your desired consistency.
  6. Ladle the hot soup into bowls. Garnish each with a sprinkle of chopped parsley, a drizzle of extra virgin olive oil, and a lemon wedge on the side. Serve immediately with warm pita bread if desired.

Notes

Storage: Cool soup completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months in freezer-safe containers or bags; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. If frozen, reheat from frozen over low heat, adding a splash of broth or water to loosen. Alternatively, microwave individual portions in a covered bowl, stirring every 30 seconds, until hot. Adjust seasoning with salt and lemon juice after reheating, as flavors can dull. Do not boil vigorously after adding lemon juice to preserve its bright flavor.

Nutrition

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

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