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Shorbat Adas (Lebanese Red Lentil Soup)

Nothing beats a steaming bowl of cozy lentil soup that tastes like pure comfort from the very first spoonful. Packed with pantry staples and simple vegetables, this hearty Lebanese favorite comes together without any complicated steps or fancy ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large brown onion diced
  • 2 medium carrots diced
  • 2 small celery stalks diced
  • 2 cloves garlic crushed
  • 1 1/2 cups red lentils dry
  • 1/4-1/2 cup short grain white rice or medium grain rice
  • 8-10 cups vegetable stock adjust amount depending on desired soup thickness
  • 1 medium fresh lemon juiced
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 handful fresh parsley chopped and divided into two portions
  • 1 pinch salt or to taste
  • 1/2 teaspoon cracked black pepper or to taste
  • 1 lemon wedge for serving

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the diced onion, crushed garlic, ground turmeric, and ground cumin.
  3. Cook until the onions have softened.
  4. Add the red lentils and stir until coated in the olive oil.
  5. Pour in the vegetable stock and add the rice.
  6. Cover and cook on medium heat for 15 minutes.
  7. Add the diced celery and carrots.
  8. Simmer with the lid on for another 10 minutes.
  9. Turn off the heat and stir in half of the chopped parsley and the lemon juice.
  10. Blend the soup with an immersion blender until partially smooth with some chunky bits remaining.
  11. Taste and adjust with salt if needed.
  12. Garnish with additional parsley and serve with lemon wedges.

Notes

Store leftover soup in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with warm crusty bread, steamed rice, or a simple green salad for a cozy meal.