Go Back

Lebanese Red Lentil Soup (Shorbat Adas)

This delicious Lebanese red lentil soup is vegan, gluten-free, and ready in 30 minutes using simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: Lebanese, Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 large garlic clove minced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 cup carrots diced (130g)
  • 1 cup potatoes diced (130g)
  • 1.5 cups red lentils rinsed and drained (270g)
  • 5 cups vegetable broth or hot water (1.2 liters)
  • 0.75 tsp fine salt or to taste
  • 0.125 tsp black pepper freshly ground
  • 0.5 medium lemon juiced
  • 1 handful cilantro or parsley chopped

Equipment

  • large pot
  • Immersion blender (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
  2. Add cumin, turmeric, and minced garlic. Stir for 1 minute until fragrant.
  3. Add red lentils, diced carrots, and potatoes. Stir well to coat with spice mixture.
  4. Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes, stirring occasionally, until lentils break down and vegetables are tender.
  6. Remove from heat and check seasoning and consistency. Add more broth for thinner soup if desired.
  7. Optional: Use an immersion blender to puree soup until smooth and creamy.
  8. Serve hot, garnished with chopped cilantro or parsley and fresh lemon juice to taste.

Notes

If using salty broth, start with less salt and adjust at the end. Soup will thicken as it cools - add liquid when reheating. Can substitute sweet potatoes for regular potatoes.