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

No ratings yet

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 20's.

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 1–2 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 3–4 minutes, stirring occasionally. Add 2–3 cloves garlic, minced, and cook for 1–2 minutes until fragrant.
Optional Step: If using, sprinkle in ½ teaspoon cumin and stir for 30–60 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 5–6 cups vegetable broth (or water) and bring to a boil. Reduce the heat and simmer for 20–25 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 another 10–15 minutes, or until the carrot and potato pieces are tender.
Add Lemon Juice
2–3 minutes before serving, stir in the juice of 1–2 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 - 30 seconds. For cream soup, blend until the soup is one consistency.

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. The left overs I stored in Souper Cubes. They are expensive, but I love that they are easily portioned out.

Nutrition