Lebanese Lentil Soup (شوربة عدس (shorbat adas))
Overview
Shorbat adas is the lentil soup of Lebanon and the wider Levant, smooth, golden and fragrant with cumin. Lentils are cooked with onion, garlic and sometimes potato or carrot for body, then blended until velvety. A generous squeeze of lemon juice just before serving brightens it, and it is topped with olive oil, crispy fried onions or toasted pitta croutons. It is a simple, inexpensive dish that is especially popular during Ramadan and through the winter. Some cooks add a pinch of turmeric.
History
Lentils have been eaten in the Levant since the earliest days of farming, and lentil soups are mentioned in old stories and texts of the region. Shorbat adas is one of the most common soups in Lebanese, Syrian and Palestinian homes and restaurants, and similar versions are found throughout the Arab world and in Türkiye.
Main ingredients
Red or brown lentils, onion, cumin, lemon juice, olive oil, potato or carrot. The soup is built on water or stock and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Lentil soups · Potato soups · More soups from Lebanon
Recipe
Method
- 1
Soften onion and garlic in olive oil and stir in the cumin.
- 225-30 min
Add lentils, potato and water and simmer for 25-30 minutes.
- 3
Blend until smooth and season.
- 4
Stir in lemon juice and top with olive oil and fried onions.
- ✓
Serve. About 45 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
