Lebanese Lentil Soup (Shorbat Adas)

A bowl filled with lentil soup. Garnished with a lemon slice and parsley. A had dipping a slice of bread into the bowl

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Lebanese Lentil Soup (Shorbat Adas)

Lebanese Lentil Soup, or Shorbat Adas, is a staple in Middle Eastern cuisine. Most lentil soups are blended into a creamy texture, but this one is light, brothy, and rustic, just like the version I loved in my 20s.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Vegan, Vegetarian

Servings: side-dish servings

Calories: 245kcal

Author: Ruth Grindeland

Equipment

1 saucepan
1 large chef knife
1 cutting board
1 wooden spoon

Ingredients

½ tablespoon olive oil
1 cup dry brown or green lentils, rinsed, you can substitute with red lentils
1 small onion, finely chopped
1 medium carrot (about 1 cup diced), diced
1 small 1 potato (about ½ cup diced), diced
2-3 cloves garlic, minced
5 -6 cups vegetable broth, adjust the amount according to how much broth you want.
juice of 1 to 2 lemons, adjust to taste. Tip: Start with the juice of one medium-sized lemon. Add more as you prefer!
salt and black pepper, to taste
optional: ½ tsp cumin for subtle warmth

Instructions

Sauté the Onion and Garlic
Heat ½ tablespoon olive oil in a medium saucepan over low heat. Once the oil shimmers, add 1 small onion, finely chopped, and a pinch of salt. Cook slowly until translucent, about 5 minutes. Stir in 1 medium carrot (about 1 cup diced) and 1 small potato (about ½ cup diced). Cook another 3 to 4 minutes, stirring occasionally. Add 2 to 3 cloves of minced garlic and cook for 1 to 2 minutes or until fragrant.
Optional Step: If using, sprinkle in ½ teaspoon cumin and stir for 30 to 60 seconds to bloom the spice in the oil with the vegetables.
Add Lentils and Broth
Stir in 1 cup dry brown or green lentils, rinsed, until coated in the oil and aromatics. Add 5 to 6 cups vegetable broth (or water) and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the lentils are tender but still hold their shape.
Season and Simmer
Taste and season with salt and black pepper. Let the soup simmer for another 10 to 15 minutes, or until the carrot and potato pieces are tender.
Add Lemon Juice
2 to 3 minutes before serving, stir in the juice of 1 to 2 medium lemons (start with one, add more to taste). Save a little extra lemon juice to drizzle on top just before serving.
Serve
Ladle into bowls, garnish with a thin lemon slice, and drizzle with your best olive oil. Serve warm with pita, pickles, or hummus.

Notes

To make this soup creamy, use an immersion blender for 15 to 30 seconds. For a smoother soup, blend longer.

Storing instructions

- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let the soup cool to room temperature. Then store in an airtight container for up to three months. I store leftovers in Souper Cubes. They are expensive, but easy to portion out.

Nutrition