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