My Lebanese family’s favorite authentic Lebanese lentil soup, known as shorbet adas, is a must-try! Made with red lentils, rice, fresh vegetables, and aromatic spices, this hearty soup is unrivaled in flavor.
Lebanese red lentil soup is a staple in my household, especially during the cooler months.
It's comforting, and nutritious, and features regularly on my menu. I've been making this delicious Lebanese soup for decades. Originally, it wasn't a vegan soup since it featured chicken stock. However, after switching to veggie stock, the difference is negligible. I promise you'll be pouring yourself a second serving, and maybe even a third.
This soup is called "shorbet adas" (or "shorbat adas") in Arabic, which translates to "lentil soup" and it's one of my all-time favorite soups, I always want to lick the bowl clean afterward.
Before we dive into the recipe, I want to mention another Arabic lentil soup called adas bi homid. It's completely different, featuring chunky vegetables, Swiss chard, warm spices, and brown lentils or green lentils. It's worth checking out and adding to your list.
Ingredients Highlight
Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.
Traditionally, Lebanese lentil soup starts by sweating the onion and spices in some olive oil. However, sometimes I make this oil-free by replacing the olive oil with spoonfuls of veggie stock. I can guarantee you that it tastes nearly the same, no one ever notices! The best part is that this healthy soup becomes even healthier.
The hero ingredient is the red lentils, which are easy to cook with and require no pre-soaking. They are also a great source of plant-based protein.
To thicken this shorbet adas, I use short-grain or medium-grain white rice. I tend to alternate between adding ¼ cup to ½ cup, depending on how thick I want the soup to be. The ½ cup of rice tends to make it more porridge-like, turning it into a substantial and filling meal.
For the flavorings, ground cumin is essential. Without it, the soup just isn't the same. Fresh lemon juice is used to finish the soup, giving it its distinctive taste.
Since switching to a vegan diet, I now use a good veggie stock to make this a vegan lentil soup.
Janelle's Tips
Only use red lentils (orange lentils) for this Lebanese lentil soup recipe. They give the soup its distinctive taste and color. Avoid other types of lentils, as they will change the look and taste of this perfect soup. Make rishta bil adas if you want to use brown lentils, it's seriously delish! The simplicity of the handful of ingredients compared to the taste is mind-baffling.
Storage
Allow the soup to cool down to room temperature, then store it in an airtight container in the fridge for up to 5 days.
This shorbet adas is totally satisfying - I could eat a few bowlfuls.
More Lebanese Lentil Recipes
Lentils are pantry staples and an integral part of the diet for Lebanese folk, for both cultural and religious reasons.
There are many meals featuring them. Some staples in my family include brown lentil porridge. It's thick, savory, and filling, especially ideal winter food.
Red lentil porridge is another variation of mujadara, which are all made with lentils.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Lentil Soup
Ingredients
- 1 tablespoon Olive oil
- 1 large Brown onion diced
- 2 medium Carrots diced
- 2 small Celery stalks diced
- 2 cloves Garlic crushed
- 1½ cups Red lentils dry
- ¼-½ cup Short grain white rice or medium grain
- 8 Cups Vegetable stock or 10 cups (you can adjust the thickness of this lentil soup)
- 1 medium Fresh lemon juiced
- 1 teaspoon Ground turmeric
- 1 ½ teaspoon Ground cumin
- 1 handful Fresh parsley chopped, divided into two portions
- 1 pinch Salt or to taste
- ½ teaspoon Cracked black pepper or to taste
- 1 Lemon wedge
Instructions
- In a large pot, heat olive oil (see notes for oil-free version) over medium-high heat. Add the diced onion, crushed cloves of garlic, and spices. Cook until the onions have softened. Add the red lentils and stir until they are coated in the olive oil. Pour in the vegetable stock and add the rice. Cover and cook on medium heat for 15 minutes. crusty bread.1 tablespoon Olive oil, 1 large Brown onion, 2 cloves Garlic, 1½ cups Red lentils, ¼-½ cup Short grain white rice, 8 Cups Vegetable stock, 1 teaspoon Ground turmeric, 1 ½ teaspoon Ground cumin, ½ teaspoon Cracked black pepper
- Add the diced celery and carrot. Simmer for another 10 minutes with the lid on. Turn off the heat and stir in half of the chopped fresh parsley and the lemon juice.2 medium Carrots, 2 small Celery stalks, 1 handful Fresh parsley, 1 medium Fresh lemon
- Blend the soup with an immersion blender until it is partially smooth but still has some chunky bits. Do a taste test and adjust with salt if needed. Garnish with additional parsley and serve with lemon wedges to squeeze into the soup to your liking, along with some Arabic pita bread or your favorite crusty bread and a simple side salad.1 Lemon wedge, 1 pinch Salt
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Carmel
I love this recipe, no 🍊 in it! But it is an orange soup 🍲. Very filling and very tasty. I'm saving this for future use. The layout was a little confusing first time and I missed some of the sequence but now I understand it and I like the layout Thanks 😊
Janelle Hama
Glad you love this soup.
If you can expand on the confusion, this will help me greatly make it easier for everyone.... 🙂
Grace
The Lebanese soup comes out delicious. I made it once already and the video really helped me when making it. But I was going to make it today and there’s no video so I wonder where it is. Janelle, if you could please share the video with a recipe again that would be great and much appreciated. The reason why I chose to make your recipe is because it came with a video but It wasn’t available today. Thanks.
Janelle Hama
Hi Grace,
Thank you for bringing this to my attention, I will be investigating what happened to the vid. Here is the same video but on Youtube https://youtu.be/mGQz2UmLX1A?si=NNOJkHk5i57iigtg
All my vids are there too BTW :)))
I'm delighted you love this soup as much as I do too :)))
J
Grace
Thank you Janelle for sharing the link to your video! ❤️ Soup is delicious and so healthy and easy to make!
Janelle Hama
My pleasure! I am happy that you love this soup!
Di
Just made this soup. It was delish!! I added a bay leaf. It was so good!! Keeping this recipe for my next soup day.
I added chilli oil when we ate it and gave it that extra spice
Janelle Hama
I love that you added the chili kick to it! Yum!