Lebanese Lentil Soup
Red lentils simmered with onion, cumin and carrot for 30 minutes, blended and finished with a squeeze of lemon.
Making Lebanese Lentil Soup Ahead
Keeps in the fridge for 4 days, or freezes for 3 months. Thin with water when reheating.
Making Lebanese Lentil Soup
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Rinse the lentils. Soften the onion and carrot in 2 tbsp of the oil for 8 minutes, add the garlic and cumin for 30 seconds.
-
Add the lentils and stock, bring to the boil, skim and simmer for 25 minutes.
-
Blend about half the soup. Stir in the salt and lemon juice.
-
Serve with the remaining oil and the coriander.
Worth Knowing
- Rinse the lentils.
- Blend only half.
- If your hob runs hot, check at 20 minutes.
- Add lemon at the end.
Behind the Recipe
Shorbet adas is the soup that Lebanese families cook in winter, and one of the cheapest and most comforting things you can make. It is thick, golden and warmly spiced, and a squeeze of lemon makes it sing.
Soften the onion and carrot in oil for 8 minutes, until sweet. Add garlic and cumin and stir for 30 seconds. Rinse the lentils well, since the cloudy water that comes off carries dust and makes the soup foam.
Add the lentils and stock, bring to the boil and skim off any foam. Simmer for 25 minutes until the lentils collapse into a soft mush. If your hob runs hot, check at 20 minutes and stir often.
Blend about half the soup, which gives a body that is creamy but not smooth. Season with salt and plenty of lemon juice, and serve with a drizzle of olive oil, a pinch of cumin and warm flatbread.
What to Put Next to It
Flatbread · Fattoush · Lemon wedges · Olives
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Quick Answers
How long does Lebanese Lentil Soup take to make?
About 45 minutes in total — 10 minutes of preparation and 35 minutes of cooking. The recipe serves 4.
What are the key tips for making Lebanese Lentil Soup?
Rinse the lentils. Blend only half. If your hob runs hot, check at 20 minutes. Add lemon at the end.
What should I serve with Lebanese Lentil Soup?
Flatbread; Fattoush; Lemon wedges; Olives.
Can Lebanese Lentil Soup be made ahead or frozen?
Keeps in the fridge for 4 days, or freezes for 3 months. Thin with water when reheating.
Is Lebanese Lentil Soup suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Lebanese Lentil Soup?
About 376 kcal per serving, with 19 g protein, 48 g carbohydrate and 12 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Middle Eastern cooking and lunch ideas from Weekly Delight.
Silky Hummus
Silky, pourable hummus with far more tahini than most recipes dare, whipped for five minutes with ice water. Peeling…
Shakshuka
Eggs poached in a smoky, cumin-scented pepper and tomato sauce, served straight from the pan with bread for…
Chicken Shawarma
All the flavour of a shawarma spit from an oven tray: thighs marinated in warm spices and yogurt, roasted hard, then…
Crispy Falafel
Made only from soaked dried chickpeas — never tinned, never cooked — so the outside shatters and the inside stays…