Lebanese Lentil Soup (shorbat adas) is an authentic recipe that's healthy and wholesome using staple ingredients found in your pantry. It's best lentil soup you'll ever have.
Lebanese Lentil Soup is a staple soup in my family - it features several times in my menu over winter.
It's comforting and nutritious, just like Molokhia - another ultimate comforting Lebanese meal.
This soup is called 'shorbet adas' in Arabic, and it's one of my top two favourite soups - I always want to lick the bowl dry afterwards. I just can't help it!
Shorbet Adas which literally translates to 'Soup Lentil' has so many things going for it.
It's tasty, kids and adults love it.
It's full of protein and vitamins, it's perfect for a crunchy bread loaf to be dunked into.... shall I keep going?
I promise you, you'll be pouring yourself a second serving and maybe even a third.
I have been making this soup since my 20's, originally it was with chicken stock.
Since I switched my diet to be plant based, I now use a good veggie stock*, making this shorbat adas vegan.
Here's how to make Lebanese lentil soup
- Olive oil
- Brown onion
- Red/yellow lentils
- Short grain rice
- Vegetable stock
- Turmeric powder
- Ground cumin
- Flat-leaf parsley
Step 1 - Dice brown onion, carrots, celery, garlic into small pieces and chop up parsley
Step 2 - Measure out all wet ingredients; olive oil, vegetable stock, lemon
Step 3 - Measure out all dry ingredients; short grain rice, turmeric powder, cumin and lentils
Step 4 - Sort through lentils and discard any unwanted pieces
Step 5 - In a large pot heat olive oil on med-high heat. Add garlic, spices and onion and slightly brown.
Step 6 - Add lentils, stir through until coated in olive oil.
Step 7 - Pour in stock, give a thorough stir.
Step 8 - Add in rice. Cook until rice and lentils are nearly done (about 20min)
Step 9 - Add in veggies and lemon juice. Stir all ingredients together and then allow to simmer until all is tender (about 10min).
Step 10 - Take the pot off the heat. Blend with your handheld mixer or blender until soup is part smooth, part chunky. (I like mine mostly smooth with just a little bit of a chunky texture)
Step 11 - Serve with added parsley as garnish.
💭 Recipe tips
You can omit the lemon if you're not a citrus fan
Use red lentils, you can mix it with yellow lentils. This is what gives this red lentil soup its distinctive taste and colour.
Avoid other types of lentils as it will change the look and taste of this soup
Allow the soup to completely cool down and store in the fridge in an airtight container for up to 5 days.
Absolutely. Once fully cooled, store in a snap lock bag and place bag flat in the freezer for up to three months. Defrost as required.
If you don't have all the veggies, no problem. I have made it before without some of the veggies and it tasted fab!
Other Vegan Lentil Recipes
- Mujadara Hamra - Lentils and bulgur topped with caramelised onion
- Lentil Porridge - a savoury warming bowl of goodness
- Mujadara recipe - An authentic lentils and rice pilaf from Lebanon
💡Other vegan soup recipes
Or try my light, low-fat carrot and celery soup - here are more soups
Best Lebanese Lentil Soup (Shorbet Adas)
- In a large pot heat olive oil on med-high heat. Add garlic, spices and onion and slightly brown.
- Add lentils, stir through until coated in olive oil.
- Pour in stock, give a thorough stir.
- Add in rice. Cook until rice and lentils are nearly done (about 20min)
- Add in veggies and lemon juice. Stir all ingredients together and then allow to simmer until all is tender (about 10min).
- Take pot off heat. Blend with your hand held mixer or blender until soup is part smooth, part chunky. (I like mine mostly smooth with just a little bit of a chunky texture)
- Serve with added parsley as garnish.
Are you looking for something sweet afterwards? Try making No Bake Gooey Chocolate Pretzel Slice recipe. You'll be licking your fingers!
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