Shorbat Adas (Lentil Soup) (شوربة عدس)
The most-loved soup of the Levant — red lentils simmered with cumin and onion until silky, finished with lemon and a swirl of olive oil. The bowl that breaks Ramadan fasts across the region.
Cuisine: Middle Eastern (Lebanon / Egypt) · Style: Soup · Protein: Lentils · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 cups red lentils (masoor dal), rinsed
- 6 cups water or vegetable stock
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp paprika
- 2 lemons, juiced
- Salt and black pepper
- Crispy fried pita and chopped parsley to serve
Steps
- Heat olive oil in a heavy pot. Soften the onion until just translucent.
- Add garlic, carrot, cumin, turmeric, and paprika. Cook 2 minutes until aromatic.
- Tip in the rinsed lentils, then pour over the stock. Bring to a boil.
- Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils have collapsed into a silky soup.
- Blend until smooth (or partially blend for texture). Loosen with hot water if it has thickened too much.
- Stir in lemon juice, salt, and pepper. Taste — it should be bright and savoury, never flat.
- Ladle into bowls and top with crispy pita pieces, parsley, and a generous drizzle of olive oil.