Shorbat Adas - Arabic (Middle Eastern) Lentil Soup - Shorbat Adas, also known as Middle Eastern Lentil Soup or Arabic Lentil Soup, is one of the most beloved soups across the Arab world. From Egypt and Lebanon to the UAE and Jordan, this silky, golden soup is served at almost every Iftar meal during Ramadan. It also makes an appearance as a free starter in restaurants across the Middle East.
This nutritious vegetarian soup is hearty, flavourful and incredibly easy to make. Made with Red Lentils, Onions, Garlic and warming Spices. It is pure comfort in a bowl. Whether you're preparing a simple family meal or planning your Iftar menu, this Shorbat Adas is a must try.
My top tips - add your favourite veg, keep topping up with water and lastly serve it with a squeeze of Lemon. Read on for more.
Why you'll love this recipe
Texture: Silky, Creamy and Comforting.
Taste: This Soup is packed full of flavour and you won't be able to stop eating it. Yet minimal Spices, Stock, Lentils, Garlic and Onion is all you need!
Ease: This recipe is SO easy to make and is made in one pot.
Good for you: Lentils are a nutritious plant based protein that are rich in protein and minerals. They are low in calories and release energy slowly, meaning you stay fuller for longer!
Authentic: This simple and nourishing soup is exactly what you would be enjoying as a starter in an Arab home.
What goes in Arabic Lentil Soup
Here is what goes in Shorbat Adas. Scroll to the recipe card at the bottom of the page for the full recipe and ingredient measurements:
Red Lentils - The heart of the dish; they break down quickly for a smooth texture.
Onion & Garlic - The flavour base for many Middle Eastern soups.
Carrots and Potatoes - Cooking the Carrots and Potatoes slowly creates a beautiful flavour.
Spices - Cumin, turmeric, salt, and pepper bring warmth and earthiness.
Lemon - Just a squeeze of fresh lemon adds brightness and zing.
Stock - I use Chicken Stock but Veg is also great.
Olive Oil - Enhances the flavour and adds a lovely finish.
* Tip - Always use Red lentils (Masoor Dal). They cook quickly and create the perfect creamy consistency.
How to make it
Step 1: Sauté the Base
Add Oil to pot. Once hot, add Onion. Sauté Onion for 7-10 minutes over medium high heat. Add Garlic,and saute for 2-3 minutes. You want the Onions to soften and start turning golden at the edges. This will create the most delicious flavour base.
Step 2: Add Lentils and Vegetables
Add Lentils and saute for 3 minutes. Then add the Carrots and Potatoes and saute for a few more minutes to bring out their natural sweetness.
Step 3: Season
Add Salt and Pepper, crushed Stock Cubes, Seasoning and Spices. Cook for 1-2 minutes.
Step 4: Simmer
Add boiled Water. Simmer for 30-40 minutes until lentils are softened (Keep an eye on them and keep topping up the Water).
Step 5: Blend and Finish
Use a stick blender to puree the soup until smooth and creamy. Finish with a squeeze of fresh lemon juice. Garnish with Sumac, Croutons and Parsley.
Hint - You'll find that the lentils will have almost broken down but to get that luxurious, silky and creamy mouth feel, we blend it using a stick blender.
Regional Variations of Shorbat Adas
Every country in the Middle East has its own unique version of this Arabic lentil soup:
Lebanon / Syria: Shorbat al Adas bil Hammoud - includes potatoes, chard, and a squeeze of lemon. They also have a version which is also popular in Syria that is made with Pasta/Tagliatelle known as Rishta Bil Adas.
Turkey: In Turkey, Lentil Soup is known as Mercimek Corbasi in which there is Dry Mint and Tomato Puree added. They also have a version with added Bulgur, Rice and Peppers known as Ezogelin Corbasi.
Oman: Uses bone broth with barley or oats for a richer flavour.
India: In India, there are endless Dal recipes that can be consumed as a Soup such as Moong Dal.
Algeria: Known as Shorba Frik, often cooked with lamb and cracked green wheat.
How to serve it
Any time I make this recipe, I always wonder why I don't make it more often. It's so good. It is also healthy, hearty, super economical, freezes well and can be adapted easily.
Serve the soup topped with Olive Oil, Sumac, Parsley, Pepper Flakes, Cumin and with either:
- Toasted Pitta Chips
- Croutons
- Toasted buttered Bread
- Crispy Fried Onions
- Fried Samosa Leaves
Storage and Meal Prep
One of the best things about Shorbat Adas is how well it stores:
Fridge: Keeps for 4-5 days.
Freezer: Store up to 3-4 months in an airtight container.
To reheat, simply add a splash of water or stock and warm gently on the stove.
Try these other Middle Eastern Recipes
If you love Shorbat Adas, you might enjoy:
Egyptian Koshari - Lentils, Rice and Pasta with Tomato Sauce
Lebanese Fattoush Salad - A more-ish Salad that is fresh, tangy and topped with Pitta Chips
Turkish Adana Kebab - A delicious and juicy Lamb Kebab
Mujadara - Lebanese Rice and Lentils with Caramelised Onions - A earthy, hearty and delicious Rice dish with Lentils and cripsy Onions.
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Shorbat Adas - Arabic (Middle Eastern) Lentil Soup
Ingredients
- 3 tablespoon Oil Extra Virgin Olive Oil
- 1 Onion Diced
- 1 tablespoon Garlic Paste
- 1 ½ cup Red Lentils
- 1 Carrot Peeled and diced
- 1 Potato Peeled and diced
- Salt and Pepper
- 2 Stock Cubes
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Turmeric
- 6 cups Water Boiled
- ½ Lemon Juice only
Instructions
- Step 1: Sauté the BaseAdd Oil to pot. Sauté Onion for 7-10 minutes over medium high heat. Add Garlic,and saute for 2-3 minutes. You want the Onions to soften and start turning golden at the edges. This will create the most delicious flavour base.
- Step 2: Add Lentils and VegetablesAdd Lentils and saute for 3 minutes. Then add the Carrots and Potatoes and saute for a few more minutes to bring out their natural sweetness.
- Step 3: Season Add Salt and Pepper, crushed Stock Cubes, Seasoning, Ground Cumin and Turmeric. Cook for 1-2 minutes.
- Step 4: SimmerAdd boiled Water. Simmer for 30-40 minutes until lentils are softened (Keep an eye on them and keep topping up the Water).
- Step 5: Blend and FinishUse a stick blender to puree the soup until smooth and creamy. Finish with a squeeze of fresh lemon juice. Garnish with Sumac, Croutons and Parsley.
Notes
Regional Variations of Shorbat Adas
Every country in the Middle East has its own unique version of this Arabic lentil soup: Lebanon / Syria: Shorbat al Adas bil Hammoud – includes potatoes, chard, and a squeeze of lemon. They also have a version which is also popular in Syria that is made with Pasta/Tagliatelle known as Rishta Bil Adas.Turkey: In Turkey, Lentil Soup is known as Mercimek Corbasi in which there is Dry Mint and Tomato Puree added. They also have a version with added Bulgur, Rice and Peppers known as Ezogelin Corbasi.
Oman: Uses bone broth with barley or oats for a richer flavour. India: In India, there are endless Dal recipes that can be consumed as a Soup such as Moong Dal.
Algeria: Known as Shorba Frik, often cooked with lamb and cracked green wheat.
How to serve it
Any time I make this recipe, I always wonder why I don’t make it more often. It’s so good. It is also healthy, hearty, super economical, freezes well and can be adapted easily. Serve the soup topped with Olive Oil, Sumac, Parsley, Pepper Flakes, Cumin and with either:- Toasted Pitta Chips
- Croutons
- Toasted buttered Bread
- Crispy Fried Onions
- Fried Samosa Leaves
Storage and Meal Prep
One of the best things about Shorbat Adas is how well it stores: Fridge: Keeps for 4–5 days.Freezer: Store up to 3–4 months in an airtight container.
To reheat, simply add a splash of water or stock and warm gently on the stove.
Abdullah says
Yummers
Safira says
Glad you liked it!