Shorbat Adas (Middle Eastern Lentil Soup)

Warm, nourishing, and full of flavor, Shorbat Adas is a beloved Middle Eastern lentil soup that combines red lentils, aromatic spices, and fresh vegetables. Simple yet deeply satisfying, this soup is perfect for any season — especially during cooler months or Ramadan evenings.

Ingredients

• 1 cup red lentils, rinsed and drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 medium potato, diced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Salt to taste
• 5 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics

   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

2. Add Vegetables and Spices

   Add the diced carrot and potato. Stir in cumin, coriander, turmeric, paprika, black pepper, and salt. Cook for 1–2 minutes to let the spices bloom.

3. Simmer the Lentils

   Add the rinsed lentils and pour in the broth. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils and vegetables are tender.

4. Blend the Soup

   Use an immersion blender to puree the soup until smooth (or transfer it to a blender in batches). For a chunkier texture, blend only half the mixture.

5. Serve

   Stir in lemon juice and adjust seasoning as needed. Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.

Serving

Shorbat Adas pairs beautifully with warm pita bread, lemon wedges, and a side of fresh salad or pickles. It’s a comforting dish that captures the heart of Middle Eastern home cooking — simple, healthy, and full of warmth.

Enjoy the golden glow and gentle spice of Shorbat Adas, a soup that nourishes both body and soul.