Lebanese Lentil Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
A few days ago, it was raining nonstop and everyone at home was moving a little slower than usual. I decided to make this soup, and before long the kitchen was filled with the warm smell of spices. Yum! It did not take much guessing to see how it ended, because every bowl came back empty. Ha!
What I love most is how easy it is to make. I start by sautéing onions, carrots, and potatoes to build a rich base, then add red lentils, broth, and a blend of cumin, turmeric, and curry powder. The lentils soften quickly, so the soup turns creamy whether I blend it or leave it chunky.
The last time I made it, a close friend stopped by for lunch and ended up staying to eat with us. After the first spoonful, she immediately asked me for the printed recipe. I served it with warm pita on the side, and we both finished our bowls without saying much, which is always the best sign. 🙂
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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.
💭 Expert Tips
My #1 Secret Tip for this Lebanese lentil soup is to stir it regularly while it cooks. Red lentils break down quickly, and without stirring they can stick to the bottom of the pot and scorch. Keeping the soup moving helps everything cook well and keeps the texture smooth and creamy.
Other Tips To Keep In Mind:
- Wash the lentils: I always rinse my lentils well before cooking to remove any dirt or small debris. This simple step helps keep the soup clean and smooth.
- Blending options: I usually use an immersion blender since it is easy to control. If I use a regular blender, I let the soup cool slightly and blend in small batches.
- No soaking needed: I do not soak red lentils since they cook quickly, but I always rinse them and check for stones. When I use green or brown lentils, I soak them first to shorten the cooking time.
- Adjust the texture: I blend the soup based on the texture I want. Sometimes I blend it all for a smooth soup, or just part of it for a thicker bowl.
📖 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
❓Recipe FAQs
What causes my lentils to be mushy?
Lentils can get mushy if they cook too long or if too much liquid is used. I cut back the broth slightly or shorten the simmer time, and check them early so they stay tender but not falling apart.
Why is my soup too thin?
If the soup is too thin, it usually means the lentils haven’t absorbed enough liquid yet. I simmer it a bit longer without the lid so the liquid reduces, or I mash a few lentils against the side of the pot to naturally thicken it.
How can I prevent my soup from tasting flat?
This can happen if the curry spices haven’t had a chance to bloom. I sauté the spices with the onions and garlic first so they release their aroma and deepen the flavor, and I always taste and adjust the seasoning at the end.
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🎥 Watch How to Make It
Lebanese Lentil Soup
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!
Servings: 6 servings
Calories: 284kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 carrot peeled and roughly diced
- 2 potato peeled and roughly diced
- 1½ cups red lentils
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ½ tsp turmeric
- 8 cups vegetable stock
- 1 lemon, juiced
Instructions
- Wash the lentils in a strainer until the water runs clean, drain and set aside.
- In a large pot heat the oil and sauté the onion until softened.
- Add the carrot and potatoes. Continue to cook for another 1-2 minutes, stirring continuously.
- Add all remaining ingredients, except the lemon.
- Stir and bring to a boil, reduce heat and simmer for 40 minutes.
- Remove from heat and allow to cool slightly before blending to avoid burning yourself.
- Using an immersion blender or high speed blender, blend until smooth and creamy.
- Adjust seasoning to taste. Serve with a squeeze of lemon juice.
Notes
- My #1 Secret Tip for this Lebanese lentil soup is to stir it regularly while it cooks. Red lentils break down quickly, and without stirring they can stick to the bottom of the pot and scorch. Keeping the soup moving helps everything cook well and keeps the texture smooth and creamy.
- Wash the lentils: I always rinse my lentils well before cooking to remove any dirt or small debris. This simple step helps keep the soup clean and smooth.
- Blending options: I usually use an immersion blender since it is easy to control. If I use a regular blender, I let the soup cool slightly and blend in small batches.
- No soaking needed: I do not soak red lentils since they cook quickly, but I always rinse them and check for stones. When I use green or brown lentils, I soak them first to shorten the cooking time.
- Adjust the texture: I blend the soup based on the texture I want. Sometimes I blend it all for a smooth soup, or just part of it for a thicker bowl.
Nutrition
Calories: 284kcal | Carbohydrates: 46g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1463mg | Potassium: 800mg | Fiber: 16g | Sugar: 5g | Vitamin A: 2390IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 4mg
This was EXCELLENT! I have been looking for a tasty, thick easy-to-make lentil soup. This is it!!!
Yay!! So glad you liked this recipe Jane! It’s one of my favorites!!
I like your posts. They are unique. Recently I had bought some organic lentils from organic garden. I think I am surely going to cook this
Thanks so much Megha! Enjoy!
This dish is amazing! Full of flavor and hits the spot! Thanks!
Awesome! So happy to hear that Vanisha!
I love lentils. this recipe looks simple and easy. I am going to try this. I will go easy on the curry powder, can’t eat too much spices.
I’m sure you’ll love this recipe Michele! And yes absolutely, you can adjust the spices based on your taste preferences. Enjoy!
This was delicious! I had never cooked with lentils before, and this was a wonderful hearty soup that lasted me all week.
Oh great!! I’m so glad to hear that Katie! I love cooking with lentils – they’re super easy to prepare and so good for you!
Just made this soup for the second time-I love it and it’s so easy and fast! Thank you for the recipe!
Oh awesome!! So glad you liked it Julie!
Anjali,
I have been a big fan of your blog for a while now and have tried a bunch of recipes – my husband and I are big fans of healthy eater and I LOVE the flavor profiles in your recipes!!! We tried this soup last night and we were both floored by how delicious it was!! Keep the great recipes coming – I love your food!!
Maura
Awwwww thank you so much Maura!! Your comment made my day 🙂 I’m so glad both you and your husband are enjoying my recipes!! This soup is one of my favorites!
This looks great. I’m traveling though and want to make dinner for hosts. Do you supposed I could sub TJ curry sauce for garum masala? Don’t have spices with me. Thanks!
Hi Wenny! So this recipe doesn’t have garam masala in it, so if you don’t have that ingredient it should be fine 🙂 The TJ’s curry powder is pretty essential to this recipe, but you don’t need curry powder from TJ’s – you can get it from any grocery store. I definitely wouldn’t recommend using the TJ’s curry sauce in this recipe because it will change both the consistency and flavor of the soup! Hope that helps, let me know if you have any other questions!
I just got back from a trip to India. This looks great! I kind of miss curry 🙂 I think my wife will also enjoy this as she loves lentil soup. Thanks for providing the recipe!
Hi Scott! This recipe will definitely remind you of India 🙂 You’ll have to let me know how you and your wife like it!
Looking forward to it! 😉
🙂
Gosh that looks so good, going to try and make this next week.
Thanks Tate!! Can’t wait to hear how you liked it!
Hi! I’m making this delicious looking recipe right now, but noticed in the picture of your ingredients you have cumin instead of cayenne pepper. Should I be using cumin or cayenne pepper?
Hi Emily! Oh my gosh – good catch! You should be using cayenne pepper – not cumin. Looks like I accidentally put the wrong spice bottle in the picture. Thanks for asking – and enjoy the soup!
It was phenomenal!! Thank you! 🙂
Awesome!! I’m so happy to hear that Emily!
Looks delish!
Thanks Evelyn! I’m sure you’ll love this recipe!
This recipe looks super yummy – I always have those TJ’s lentils on hand. Question though – I love curry flavor. But I find that when recipes call for a certain amount, I always have to double the amount. Do you think its the type of curry I have? Or just my tastebuds? I have the McCormick brand curry.
Hi Maria! That is a great question. It could absolutely be the type of curry powder you have. The one I use is from Trader Joe’s – and it has the perfect blend of spices and heat. Whole Foods has some great options too. My experience has been that some of the more commercial curry powders are much milder to accommodate more taste preferences. So I’d suggest getting a blend from Whole Foods, Trader Joe’s, or your local health food store and try that instead! Let me know how it turns out!
Yum yum yum. Lentil soup is my absolute favorite ever since trying it at a local Middle Eastern restaurant about 7 years ago (I can’t believe I deprived myself from this amazing soup for over 20 years before trying it).
Can’t wait to try this recipe and add it to my ever-increasing rolodex of lentil soup recipes. Sounds easy and delicious.
Thanks so much Scott! I’m sure you will love this recipe!!
I have to admit I never like lentil, until recently. I went to an Indian buffet place where they serve lentil soup just like this recipe and I was in love. This is so perfect a lovely dinner dish. Yum!
Hi Linda! You know what’s funny – I think Indian-spiced lentils are my favorite kind too. Probably because the spices just add such a great flavor to the lentils. I can’t wait to hear how you like this recipe and if it passes your lentil soup taste test! 🙂
Are you okay with using canola oil, then? I’ve heard so many times that it’s bad for you, esp. when heated.
Hi Magdalen! That is a great question. Canola oil actually has a medium-high smoke point – so it’s great for sautéing (vs. extra virgin olive oil which has a low smoke point and is better as a finishing oil). As long as the canola oil is organic/non GMO, I’m fine with using it. Also – canola oil is a good source of monounsaturated fats, the kind that can help reduce “bad” LDL cholesterol levels and lower your risk of heart disease. Canola is the richest cooking-oil source of alpha-linolenic acid, an omega-3 fat that has been linked to heart health. If you don’t want to use canola oil, grapeseed oil is a great alternative for cooking (it also has a high smoke point), or you can use non-extra-virgin olive oil (which is better for cooking than extra virgin). Hope that helps!
I just made this recipe and sautéed with organic coconut oil as an alternative & it came out great!
That’s a great substitute! I’m sure it added wonderful flavor to the soup too 🙂 Thanks for sharing Cristina!