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Middle Eastern Lentil Soup

Middle Eastern Lentil Soup - recipe card
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This Middle Eastern lentil soup, known as shorbat adas, is a silky, golden puree of red lentils simmered with onion, garlic, cumin, and turmeric. Finished with a bright squeeze of lemon and a drizzle of olive oil, it’s hearty, warming, and naturally vegan and gluten-free. Serve it with warm flatbread for a comforting meal any night of the week.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large 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 smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups 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 lemon wedges for serving
  • 2 tablespoons chopped fresh flat-leaf parsley or cilantro, for garnish
  • Extra-virgin olive oil, for drizzling

Instructions

  1. Rinse the red lentils in a fine-mesh strainer under cool running water until the water runs clear, about 1 minute. Pick through them to remove any small stones or debris, then drain well and set aside. Rinsing removes excess starch so the soup cooks up creamy rather than gluey.
  2. Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. The oil should shimmer but not smoke; if it smokes, reduce the heat and wait a moment before adding the vegetables.
  3. Add the diced onion and carrots and cook, stirring occasionally, until the onion is soft and translucent and the carrots begin to soften, about 6 to 8 minutes. Avoid browning the vegetables, which can make the soup bitter; adjust the heat to medium-low if they start to color.
  4. Stir in the minced garlic, cumin, coriander, turmeric, smoked paprika, and cinnamon. Cook, stirring constantly, until the spices are fragrant and coat the vegetables, about 1 minute. This brief toasting blooms the spices and deepens their flavor.
  5. Add the rinsed lentils, vegetable broth, kosher salt, and black pepper. Stir to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat.
  6. Reduce the heat to low, cover the pot, and simmer gently until the lentils are completely tender and falling apart, about 20 to 25 minutes. Stir occasionally to prevent sticking; the lentils should be soft enough to mash easily against the side of the pot with a spoon.
  7. Remove the pot from the heat and let it cool for 5 minutes. Using an immersion blender, puree the soup directly in the pot until smooth and creamy, about 1 to 2 minutes. Alternatively, transfer the soup in batches to a stand blender, filling it no more than halfway and venting the lid, then return the pureed soup to the pot.
  8. Return the pot to low heat and stir in the fresh lemon juice. Taste and adjust the seasoning, adding more salt if needed; the soup should be bright and well seasoned, not flat. If the soup is thicker than you like, thin it with a splash of vegetable broth or water until it reaches a pourable, creamy consistency.
  9. Ladle the soup into warmed bowls. Garnish each serving with a sprinkle of chopped parsley or cilantro and a drizzle of extra-virgin olive oil. Serve immediately with lemon wedges on the side for squeezing.

Notes

Storage: Cool leftovers completely, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: This soup freezes beautifully; pour into freezer-safe containers, leaving 1 inch of headspace, and freeze for up to 3 months. Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of vegetable broth or water to loosen the consistency, until steaming hot, about 5 to 7 minutes. Alternatively, cover and microwave on high in 1-minute increments, stirring between intervals, until hot. Do not boil vigorously after pureeing, as it can spatter. Adjust lemon juice and salt after reheating, as flavors mellow when chilled.

Nutrition

Keywords: Middle Eastern lentil soup, shorbat adas, red lentil soup, vegan lentil soup, Turkish lentil soup, healthy soup recipe, gluten-free soup, one-pot soup, easy lentil soup, cumin lentil soup, hearty vegetarian soup, Mediterranean lentil soup

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