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Lebanese Shorbat Adas {Lentil Soup Recipe}

This soup recipe comes from Lebanon and was shared with me by Marie, a friend who used to write a great website but has since retired it. This easy Arabic recipe however is excellent and I hope you will enjoy it!

Our family has been virtually exploring a country (or region) and its culture every year for ten years. This year we headed to the Middle East to spend some time exploring Lebanon. Since we know little about Islam, this has been a great opportunity to learn more about the religion, and by extension Ramadan. 

While learning about the importance and meaning of Ramadan, we are also learning about some of the Lebanese customs associated with it – which, among other things, brings us to food. A common household dish to break the fast at the end of the day in Lebanon is shorbat adas – lentil soup. This soup is often the first course of iftar when eaten at home and it is delicious.

This is a simple soup, but don’t be deceived – it’s quite flavorful. The key is to add a squeeze of fresh lemon juice into your bowl of soup before eating it. My daughters were dubious when presented with lentil soup, but found it quite tasty. We will definitely be making this again. It’s pretty filling, so you only need a little as a first course. With pita bread on the side, it would make a great lunch. 

Ramadan Kareem!

Lebanese Lentil Soup
Yield: 6 servings

Lebanese Shorbat Addas (Lentil Soup)

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

A simple and filling lentil soup from Lebanon. Perfect as a starter or iftar option.

Ingredients

  • 1 Tbsp vegetable oil
  • 1/2 onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 3/4 tsp turmeric
  • 8 cups chicken stock
  • 1 1/2 cups red lentils
  • salt & pepper to taste
  • 1 lemon, cut in 4 wedges

Instructions


    1. Heat oil on medium low, then add onion and cook until soft, stirring so they don't stick. 

    2. Once the onions have soften, add the garlic, cumin and turmeric and cook while stirring for another minute. Add the stock and bring heat up to medium-high.

    3. Rinse and drain the lentils, then add them to the soup. Once the soup comes to a boil, reduce and simmer for approximately 35 minutes.

    4. Serve with salt & pepper to taste, and a wedge of lemon - be sure to squeeze that lemon into your soup!

Looking for more great soup recipes that are ready in under an hour? This post has 45 Ramadan soup options that will be on your table in a snap!

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Salam

Sunday 26th of September 2021

This is a delicious soup! I make it all the time. But I just watched the video and noticed that you have carrots in it too but that’s not included in the ingredient list. I’ve always made it without carrots. Do you recommend adding some?

Amanda Mouttaki

Sunday 26th of September 2021

I think it's totally a personal preference. I always look for ways to get more vegetables into my kids so it works well but the original recipe does not have carrots you're right!

Sarah

Tuesday 17th of November 2020

When simmering should it be stirred?

Amanda Mouttaki

Tuesday 17th of November 2020

A quick stir now and then is good.

Meredith

Thursday 23rd of July 2020

One of my top 10 fave recipes to make, and usually double the recipe when I make it. SO DELICIOUS! I use coconut oil instead of veggie oil, it compliments the other flavors while staying well hidden amongst the vibrant spices.

Lalaine

Monday 6th of April 2020

I am making this today. But instead of chicken stock I am uso real chicken cook it in slow cooker. I hope it will turn out good. Thank you

Amanda Mouttaki

Thursday 9th of April 2020

I'm sure it will!

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