Shorbat Adas (Lentil Soup)


Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families still start every dinner with a bowl of warming lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast. Lentil soup can be made using brown or red lentils, and many people add some vegetables (like a tomato, a carrot, and/or a potato) for additional flavour and a smoother consistency. Most soups are pureed with a blender, although red lentil soups (without the use of additional vegetables) can also be served not pureed.
Middle Eastern lentil soup is eaten as a starter on its own or with  Fried Kibbeh , or as a main dish with Kibbeh bil Saniyyeh.
We hope you enjoy this fulfilling dish! Let us know your comments below!

Shorbat Adas (Lentil Soup)Prep time: 10 mins Cook time: 45 mins Total time: 55 minsShorbat Adas (Lentil Soup)


  • 1 cup lentils
  • 5 cups chicken stock or water
  • 1 medium chopped onion
  • 2 tablespoon olive oil or butter or ghee
  • 1/2 teashppon cumin
  • salt and pepper to taste
  • A dash of salt

  1. In a pot on a medium heat, saute the onion in olive oil or butter. You can skim this step and boil the onion with the lentils to reduce fat content.
  2. Add stock or water and lentils. When they start boiling, turn the heat to low and leave for one hour until completely done.
  3. Add cumin, salt and pepper.
  4. If you are using red lentil, the soup is ready to eat at this point country style. For brown lentil and for a smoother feel for red lentils, puree the mixer in a blender until it reaches desired consistency.
  5. Serve warm with lemon wedges.


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