Lebanese Lentil Soup
Rich, flavorful, easy Lebanese lentil soup (shorbet adas) is warming and hearty, perfect for a family-friendly weeknight meal. Made with red lentils, vegetables, spices, and lemon juice, this easy dish is healthy, vegan, and naturally gluten free too!
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
- Washing the lentils before cooking helps to remove and dirt or debris.
- Cooking the vegetables before adding remaining ingredients helps to intensify the flavors.
- Always stir through out the cooking process to prevent the lentils from sticking to the bottom of the pot.
- Left over soup can be stored in an airtight container in the fridge for up to 5 days.
- Soup can be frozen for up to 2 months.
- Defrost frozen soup in the fridge for 24hours. To reheat, place in a pot over a low heat and bring to a gentle simmer.
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