Lebanon’s Heartwarming Lentil Soup

Welcome to the ultimate guide for preparing a truly authentic and incredibly flavorful **Lebanese Lentil Soup (Shorbet Adas)**. This beloved traditional dish is not just a meal; it’s a comforting embrace, a nourishing staple, and a culinary testament to the simplicity and richness of Middle Eastern cuisine. Crafted with just a handful of readily available pantry ingredients, this soup boasts an impressive nutritional profile, making it a perfect choice for healthy eating, especially during the holy month of Ramadan or any time you crave a hearty, wholesome meal.

Whether you’re new to Lebanese cooking or seeking to perfect a classic, this Shorbet Adas recipe promises a deeply satisfying experience. It’s remarkably easy to prepare, requiring minimal active cooking time, yet delivering maximum taste and comfort. This vegan lentil soup is naturally low in fat, high in plant-based protein, and packed with essential nutrients, making it an ideal choice for anyone looking for a wholesome and filling dish.

As Ramadan approaches, many seek nourishing and easy-to-digest meals to sustain them throughout their fast. This Lebanese Lentil Soup fits the bill perfectly, offering sustained energy and vital nutrients. For those exploring more delightful recipes suitable for this blessed month or any occasion, consider trying our Pistachio Maamoul Cookies for a sweet treat or a refreshing Turkish Bulgur Salad.

Why This Lebanese Lentil Soup Will Become Your Favorite

There are countless reasons to fall in love with this Shorbet Adas recipe. From its incredible health benefits to its sheer simplicity, this soup is a true culinary gem:

• A Powerhouse of Health: This Lebanese lentil soup is an excellent source of plant-based protein, making it incredibly satisfying and perfect for vegetarians and vegans alike. Beyond protein, it’s rich in iron, folate, and dietary fiber, all vital for maintaining good health and energy levels. It’s naturally low in calories and fat, supporting a balanced diet without compromising on flavor or satiety. Incorporating this nutritious lentil recipe into your weekly meal plan is a fantastic way to boost your nutrient intake.
• Versatile Flavors for Every Palate: One of the most beautiful aspects of this easy lentil soup is its adaptability. While it’s delicious with just basic seasonings, it warmly welcomes an array of spices to elevate its profile. Cumin is a traditional cornerstone, imparting an earthy warmth that defines Lebanese lentil soup. The addition of a “7 spice” blend introduces complex aromatic layers, creating a truly authentic taste. Whether you prefer a subtle, underlying hint of spice or a bold, pronounced flavor that sings on your tongue, this recipe can be tailored to your exact preference. Adjusting the spices allows you to make it uniquely yours, catering to everyone from the spice enthusiast to those who prefer a milder profile.
• Effortless Preparation: In today’s busy world, an easy soup recipe that comes together quickly is invaluable. This Lebanese Lentil Soup requires only about 5 minutes of active preparation time, primarily involving rinsing lentils and dicing a few vegetables. The rest is hands-off simmering, allowing the ingredients to meld into a rich, creamy texture. Utilizing common kitchen staples, you won’t need to hunt for exotic ingredients, making it a convenient and stress-free meal to whip up any day of the week.
• Ultimate Comfort Food: There’s something inherently comforting about a warm, hearty bowl of soup. This Shorbet Adas offers a deeply nourishing and soul-warming experience, perfect for chilly evenings, recovery from illness, or simply when you need a gentle pick-me-up. Its creamy texture and robust flavors make it incredibly satisfying and truly a classic comfort food recipe.

Essential Ingredients for Your Lebanese Lentil Soup

The beauty of this traditional Lebanese Lentil Soup lies in its simplicity. You’ll likely find most of these wholesome ingredients already in your pantry.

• Red Lentils: The star of our Shorbet Adas! Dried red lentils are preferred for this recipe as they break down beautifully during cooking, creating that signature creamy texture without needing any dairy. They also cook relatively quickly.
• Fresh Vegetables: A harmonious blend of diced onions, carrots, and potatoes forms the flavorful base of this soup. Onions add a sweet depth, carrots contribute natural sweetness and color, while potatoes thicken the soup and add a comforting earthiness.
• Water: Simple tap water is all you need for the liquid component of this soup. It allows the natural flavors of the lentils and vegetables to shine.
• Aromatic Spices: Cumin is indispensable, providing the quintessential earthy flavor of Lebanese lentil soup. Salt and black pepper are essential for seasoning. Optionally, a touch of 7-spice blend adds a more complex, aromatic dimension, reflecting the rich spice heritage of the Levant.
• Fresh Parsley: Chopped fresh parsley is stirred in at the end, adding a vibrant burst of freshness and color that brightens the entire dish.
• Lemon Juice: Freshly squeezed lemon juice is a non-negotiable finishing touch for Shorbet Adas. It adds a crucial bright, tangy zest that cuts through the richness of the lentils, elevating all the flavors.
• Optional Toppings: For an extra layer of texture and flavor, consider crispy fried pita bread and delicately caramelized onions. These traditional garnishes add delightful crunch and sweetness.

Step-by-Step: Crafting Your Authentic Shorbet Adas

Making this Lebanese Lentil Soup is a straightforward process, even for beginner cooks. Follow these simple steps to achieve a perfectly creamy and flavorful soup:

• Prepare the Lentils: Begin by thoroughly rinsing your red lentils in a fine mesh sieve under cold running water. Continue rinsing until the water runs clear, ensuring no impurities remain. This step is crucial for achieving a clean, pure taste and preventing an overly frothy soup.
• Prepare the Vegetables: Peel and cube the onion, carrot, and potato. Aim for relatively uniform sizes to ensure even cooking. Place the rinsed lentils and diced vegetables into a large, heavy-bottomed pot or Dutch oven.

• Boil and Simmer: Add approximately 12 cups of water to the pot, ensuring there’s about 2 inches of water above the settled lentils and vegetables. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes to 1 hour, or until the lentils and all the vegetables are completely soft and tender.
• Rest and Blend: Once the lentils and vegetables are cooked through, remove the pot from the heat and let it rest for about 10 minutes. If there appears to be excessive liquid, you can carefully remove some and set it aside; you might need to add it back later to adjust consistency. For the smoothest texture, use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy, with no visible chunks. If using a regular blender, allow the soup to cool slightly before carefully transferring it in batches to avoid burns. Blend until silky smooth.
• Season and Flavor: Return the blended soup to the pot over low heat. In a small bowl, mix your cumin, 7-spice (if using), salt, and black pepper with about 2 tablespoons of water to create a slurry. This prevents the spices from clumping in the soup. Stir this spice mixture and the fresh chopped parsley into the soup. Taste and adjust salt and pepper as needed.
• Final Simmer: Let the soup gently simmer for another 10-15 minutes, stirring occasionally to prevent sticking, allowing the flavors to fully meld and the spices to infuse.
• Add Lemon Juice and Serve: Remove the pot from the heat and stir in the freshly squeezed lemon juice. Allow the soup to cool down for 5-10 minutes before serving. This brief cooling period helps the flavors settle and prevents accidental burns from the piping hot soup. Serve your authentic Lebanese Lentil Soup hot, optionally garnished with crushed fried pita bread or caramelized onions for added texture and richness.

Expert Tips for the Best Lebanese Lentil Soup

• Adjust Consistency: The desired thickness of your lentil soup is a matter of personal preference. You can easily adjust the amount of water during cooking or even after blending. If the soup is too thick, add a little more hot water or vegetable broth until it reaches your preferred consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce.
• Spice Blending Technique: To ensure your spices are evenly distributed and don’t form clumps in the thick soup, always mix them with a small amount of water (about 2 tablespoons) to create a paste before stirring them into the blended soup. This technique ensures a smooth integration of flavors.
• Vegetable Variations: While golden potatoes are traditional, feel free to experiment with other starchy vegetables. Sweet potatoes or butternut squash make excellent substitutes, adding a touch of natural sweetness and a beautiful color twist to your Shorbet Adas.
• Boost Your Greens: For an extra dose of vitamins and minerals, consider adding a handful of fresh greens like Swiss chard or kale during the last 15 minutes of simmering. They will wilt beautifully into the soup, enhancing its nutritional value.
• Seasoning to Perfection: Always taste your soup before the final serving. Salt levels can vary based on ingredients and personal preference. Adjust the salt and pepper as needed to bring out the best flavors.
• Embrace the Heat: If you enjoy a bit of a kick, sprinkle some crushed red chili flakes over your individual bowl of soup before serving. It adds a delightful warmth and spiciness.
• Optimal Cooking Vessel: For even heat distribution and to prevent the lentils from sticking or burning at the bottom, use a heavy-bottomed pot or a Dutch oven. These types of cookware ensure your soup cooks uniformly.
• Blending Made Easy: An immersion blender is your best friend for this recipe, allowing you to blend the soup directly in the pot with minimal mess. If you’re using a standard blender, remember to blend in small batches and be extremely cautious, as hot liquids can expand rapidly in a sealed blender.

Frequently Asked Questions About Lebanese Lentil Soup

What is Lebanese Lentil Soup (Shorbet Adas)?

Lebanese Lentil Soup, known locally as Shorbet Adas, is a classic Middle Eastern vegetarian soup. It’s renowned for its rich, creamy texture and vibrant, earthy flavors derived from red lentils, vegetables like carrots, potatoes, and onions, and key spices, particularly cumin and often a 7-spice blend. It’s a cherished dish, especially during Ramadan, and varies slightly from region to region. This recipe focuses on a basic, authentic version, without heavy cream or dairy, allowing the natural goodness of the lentils to shine.

Is Lentil Soup Healthy?

Absolutely! Lentil soup is incredibly healthy and nutritious. Lentils are a fantastic source of plant-based protein, dietary fiber, and a wealth of essential vitamins and minerals, including iron, folate, and manganese. The high fiber content aids digestion and promotes satiety, making it an excellent choice for weight management. Being low in fat and packed with vital nutrients, this easy lentil soup is a wholesome addition to any diet, providing sustained energy and overall well-being. Plus, lentils are one of the most affordable sources of protein!

Can You Make This Lebanese Lentil Soup Ahead of Time?

Yes, Shorbet Adas is an excellent soup for meal prepping! In fact, many believe its flavors deepen and improve with time. Once prepared, allow the soup to cool completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh and delicious for about 4 to 5 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of water or vegetable broth when reheating, as it can thicken in the fridge.

Can You Freeze This Lentil Soup?

This Lebanese Lentil Soup freezes exceptionally well, making it perfect for preparing a larger batch to enjoy later. Once cooled, portion the soup into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator. Reheat on the stovetop over low heat, adding a little water or broth if necessary to achieve your desired consistency. Freezing this nutritious lentil recipe is a fantastic way to ensure you always have a healthy, homemade meal on hand.

Can You Use Green Lentils in This Soup?

While red lentils are traditionally used in Shorbet Adas because they break down easily to create a creamy texture, you can certainly substitute green lentils if that’s what you have. However, keep in mind that green lentils hold their shape better and will result in a chunkier soup with a slightly different texture and possibly a longer cooking time. If you prefer the creamy texture, you might need to blend the soup for a longer period to break down the green lentils more thoroughly.

What Goes Well with Lebanese Lentil Soup?

This hearty and delicious Lebanese Lentil Soup is wonderfully satisfying on its own, making for a complete and wholesome meal. However, it also pairs beautifully with a variety of accompaniments to create a more elaborate spread. Traditionally, it’s often served with:

• Crusty Bread: Fresh pita bread, sourdough, or any crusty bread is perfect for dipping into the rich soup.
• Fresh Salads: A light, crisp salad offers a refreshing contrast to the warmth of the soup. Consider these delightful options:
  • Brussels Sprouts Salad
  • Strawberry Spinach Salad with Feta
  • Avocado Mango Salad
  • Cabbage Fattoush Salad
• Herbs and Lemon: A simple garnish of extra fresh parsley and additional lemon wedges for squeezing can brighten each serving.

More Lebanese Culinary Delights

If you’ve enjoyed the authentic flavors of this Lebanese Lentil Soup, you’ll love exploring other traditional dishes from the vibrant Lebanese cuisine. Here are some more favorites to inspire your next cooking adventure:

• Lebanese Hummus with Spiced Meat
• Easy Beef Shawarma Bowl
• Lebanese Spicy Potatoes (Batata Harra)
• Lebanese Cheese Rolls
• Lemon Chicken Orzo Soup

We sincerely hope you cherish this easy to make, traditional **Lebanese Lentil Soup (Shorbet Adas)** recipe. It’s a dish that brings warmth, nourishment, and authentic flavor to any table. We encourage you to try it, savor every spoonful, and share the joy with your loved ones!

Lebanese Lentil Soup (Shorbet Adas)

By: Mariam Ezzeddine

A very healthy, hearty, and traditional Lebanese Lentil Soup (Shorbet Adas) that can be served during Ramadan and enjoyed year-round.

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 8 servings

Ingredients

• 2.5 cups red lentils
• 1 medium onion, cubed
• 1 large carrot, peeled and cubed
• 1 small golden potato (or any potato), peeled and cubed
• 2 tsp. cumin powder
• 1 tsp. fine black pepper
• 1 tbsp. salt, or more to taste
• ½ tsp. 7 spice, optional (if you have it handy)
• 12 cups water
• 2 tbsps. chopped fresh parsley
• 3 whole lemons, juiced (about ¾-1 cup), adjust per preference
• Fried Pita Bread, optional (for topping)
• Caramelized onions, very finely chopped, optional (for topping)

Instructions

1. Wash lentils thoroughly in a fine mesh sieve until the water runs almost clear, with no froth whatsoever.
2. Place the rinsed lentils in a large, heavy-bottomed pot along with the cubed potatoes, onions, and carrots. Add about 12 cups of water, or enough to fill the pot approximately ¾ of the way through (about 2 inches above the settled ingredients).
3. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes to an hour, or until the lentils and all vegetables have softened completely.
4. Turn off the heat and let the soup rest for about 10 minutes. If there’s excess water, you may remove some and set it aside to add later if needed for consistency.
5. Blend the soup until it’s super creamy, leaving no chunks behind. An immersion blender can be used directly in the pot. If using a regular blender, let the soup cool slightly before blending in batches to prevent burning. Blend for at least 1 minute on high for a perfectly creamy texture.
6. Return the blended soup to the pot. In a small bowl, mix the cumin, black pepper, salt, and 7-spice (if using) with 2 tablespoons of water to form a paste. Stir this spice mixture and the fresh chopped parsley into the soup.
7. Bring the soup back to a gentle boil, then reduce heat to low and simmer for another 10-15 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
8. Remove from heat and stir in the freshly squeezed lemon juice. Allow the soup to cool down for a few minutes (5-10 minutes) before serving to prevent burning your mouth.
9. Serve hot, garnished with crushed fried pita bread or caramelized onions, and enjoy!

Video

For a visual guide, watch how to prepare this delicious Lebanese Lentil Soup.

Notes

• Adjust the amount of water to suit your tastes. You can add more water during cooking and after blending if needed. A good rule of thumb is to leave about 2 inches of water above the settled lentils initially.
• Mix the spices with water before adding them to the soup. This creates a slurry that helps the spices combine easier, preventing clumps and ensuring even flavor distribution.
• Swap out golden potatoes for sweet potatoes or butternut squash. For a delightful flavor and texture twist, these alternatives add a subtle sweetness.
• Add some greens. To boost the nutrient content, toss in some fresh Swiss chard or kale during the last stage of simmering.
• Add salt to taste. Always taste the soup once you’ve blended and seasoned it, then add more salt if you desire.
• Give it a spicy kick! For those who love a bit of heat, top your individual serving with some crushed red chili flakes.
• Make the soup in a heavy-bottomed pan or Dutch oven. These types of cookware distribute heat more evenly, reducing the likelihood of hotspots and preventing the soup from burning at the bottom.
• Use an immersion blender to blend the soup. This is the easiest and tidiest way. Alternatively, you can ladle the soup into a stand blender in portions, but exercise extreme caution as the soup will be very hot.

Nutrition

Serving: 8 servings | Calories: 237 kcal | Carbohydrates: 42 g | Protein: 16 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 748 mg | Potassium: 742 mg | Fiber: 19 g | Sugar: 3 g | Vitamin A: 1504 IU | Vitamin C: 15 mg | Calcium: 67 mg | Iron: 5 mg