Lebanese Lentil Soup

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This rich and flavorful Lebanese lentil soup (shorbet adas) is one of my favorite hearty dishes to make for a family-friendly weeknight dinner. I cook it with red lentils, fresh vegetables, aromatic spices, and a bright splash of lemon juice. It’s healthy, vegan, naturally gluten-free, and comes together in just about an hour!

I love using lentils in all sorts of recipes because they are a great source of protein and fiber. This Mediterranean lentil soup is comforting, satisfying, and perfect for the whole family. I also appreciate that it is ideal for meal prep.

I can make a big pot and freeze half for later, which makes weeknight dinners even easier. This curried lentil soup also makes a tasty variation if you want to switch things up from my other soups, like Moroccan Chickpea Soup or creamy Garbanzo Bean Soup.

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🥘 Ingredients

This shorbet adas recipe uses simple pantry staples that I can always find at my local grocery store. Here’s what I use:

Veggies and Olive Oil: I use yellow onion, carrots, and potatoes to add flavor, texture, and heartiness to this soup. I sauté them in olive oil to get them nicely caramelized before adding the lentils.

Red Lentils and Vegetable Broth: Red split lentils form the base of this soup. They cook down quickly and are a great source of protein. I simmer them in vegetable broth or stock to make a comforting soup.

Spice Blend: I add a blend of ground cumin, salt, black pepper, turmeric, and fresh lemon juice to give this Arabic lentil soup its bold and warming flavor.

🔪 How To Make

I love how easy Lebanese red lentil soup is to make! Here’s how I make this delicious adas soup.

Prep and Saute Onions: I wash the lentils in a strainer until the water runs clear, then drain and set them aside. In a large pot or Dutch oven, I heat the oil and sauté the onion over medium heat until it softens.

Add Veggies: I add the carrot and potatoes and continue cooking for another 1 to 2 minutes, stirring constantly.

Add Rest Of Ingredients: I add all the remaining ingredients, except the lemon. I stir everything together, bring it to a boil, then reduce the heat and let it simmer for 40 minutes.

Blend: I remove the soup from heat and let this adas bi hamod cool slightly before blending to avoid burning myself. Then, using an immersion blender or high-speed blender, I blend the soup until smooth and creamy.

Serve: I adjust the seasoning to taste and serve this Lebanese lentil and potato soup with a squeeze of lemon juice.

📖 Variations

Here are a few of my favorite ways to switch up this Lebanese lentil soup for added flavor and variety.

With Rice: I like to add 1/2 to 1 cup of cooked white rice, brown rice, or quinoa to the soup after blending to give it extra texture and make it a complete plant-based meal, since lentils and rice together provide a full protein.

Different Veggies: I usually use onions, carrots, and potatoes, but I also like experimenting with sweet potatoes, cauliflower, butternut squash, or even bell peppers.

Lebanese Lentil And Spinach Soup: I add leafy greens to my Lebanese lentil soup for extra veggies. I usually add them when I add the lentils if I want them to cook down, or about five minutes before the soup is done for a brighter green color. I often use baby spinach, Swiss chard, kale, or whatever leafy green I have on hand.

🍽 Serving Suggestions

I love serving this vegan Lebanese lentil soup on its own, but I also like pairing it with my homemade vegan flatbread, pita bread, or some crusty bread like my vegan air fryer garlic bread for dipping. 

To round out the meal, I might add a side salad like my tomato avocado and cucumber salad for freshness, or some vegan roasted potatoes for a more filling, hearty option.

🧊 Storage Directions

Refrigeration: I let the soup cool completely, transfer it to an airtight container, and place it in the fridge. It will keep for up to 5 days.

Freezing: I let the soup cool completely, transfer it to a freezer-safe container, and place it in the freezer. It will keep for up to 2 to 3 months. 

Reheating: To reheat from frozen, I thaw it in the fridge for 24 hours, then warm it in a pot over low heat until heated through or heat it in the microwave

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