Authentic Lebanese red lentil soup, aka shorbet adas, is a quick and easy Middle Eastern lentil soup recipe made with a handful of ingredients.
This nutritious soup is very versatile. Make it in the instant pot, stovetop pot, or dutch oven.
What I Love About This Recipe
Looking for a good Mediterranean diet soup recipe? You have found it right here with this delicious Lebanese soup! Lentils are such a great source of plant-based protein, and when blended, create such a creamy soup.
This easy vegan lentil soup is made with pantry staples, and it reheats beautifully. Serve this simple soup with crusty bread and lemon wedges.
I call this a staple soup because the majority of its ingredients can be found in your home pantry. These include:
- Red Lentils: Use red lentils or yellow lentils for the best results. Technically, you can also use brown lentils or green lentils, but they will affect the color of the soup. Red split lentils tend to cook faster, which cuts the cooking time down for this recipe.
- Chopped Onions: Use brown onions, white onions, sweet onions, or red onions for this soup.
- Lemon Juice: I always recommend using fresh lemon juice.
- Pita bread (optional): Sprinkle some toasted crushed pita bread on top of this soup before serving (I highly recommend it).
- Water: Use water, vegetable broth, or chicken stock.
- Bay Leaves: Use dried bay leaves.
- Olive oil: Add high-quality extra virgin olive oil for an incredibly rich flavor. You only need a drizzle.
- Ground Cumin
Check the recipe card at the bottom of the post for exact quantities.
How To Make Lebanese Lentil Soup
Add washed and rinsed red lentils and water to a big pot. Bring to a boil, then turn to medium-low heat.
Dice the onion.
Add the diced onion, bay leaves, salt, and ground cumin to the lentils. Once the lentils soften and turn yellow-orangeish, turn off the heat.
Add lemon juice and olive oil. Use an immersion hand blender to blend the soup.
Serve this Lebanese lentil soup recipe with toasted pita chips and a lemon wedge.
Tips & Tricks
- Ensure you add the olive oil and lemon juice a few minutes after taking the soup off the heat. This prevents the two flavorful ingredients from heating up too quickly and losing quality (which happens if we add them in during cooking or right after). So always remember to allow the soup to cool down just a bit before adding these in.
- After you add the salt and cumin, make sure you give the soup a quick taste. Adjust as needed.
- Bring the lentils to a boil on high heat, then turn the stove down to low-medium heat until they are tender.
- If you don't have an immersion blender, you can use a regular blender.
The great thing about this vegan soup is you can make different versions.
- Add peeled carrots and potatoes for a heavier soup. Use sweet potatoes or white potatoes.
- Add a little white rice to this dish, and transform this into moujadara soup.
- Instead of plain water, use vegetable stock. Another great way to add flavor is adding one teaspoon of ground turmeric.
- Some people fry the onions before adding them. This makes the soup a little heavier and also makes the color a bit more brown.
- Add black pepper or cayenne pepper. Serve with chopped fresh parsley or fresh cilantro.
Store this Arabic lentil soup in an airtight container in the fridge for up to 5 days. This creamy lentil soup is the perfect soup to freeze. Store in a freezer-safe container for up to 6 months.
What to Serve With Lentil Soup
- This is delicious when served alongside some oven-toasted garlic bread.
- Most people in Lebanon serve this with toasted pita bread that's often crushed and sprinkled on top of each serving plate.
- I know many friends who eat this soup with some amazing pita chips (they basically dip the chips right into it).
- Try this soup with a nice side salad or some chopped-up veggies.
Lentil Soup Recipes
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Authentic Lebanese Red Lentil Soup
- 2 cups of red lentils
- 4 cups water more if the soup dries up a little
- 1 cup of chopped onions
- 2-3 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 2-3 tablespoons olive oil
- Wash the red lentils and drain them really well. Then add them to a large pot.
- Pour the water over them and bring them to a boil on high heat. Reduce the heat to medium-low after the first boil.
- Add in the chopped onions, bay leaves, salt and cumin. Stir.
- When the lentils start turning yellow/orange and are tender, turn the heat off.
- Set the pot aside for a few minutes just so that it slightly cools down.
- Add in the lemon juice and olive oil.
- Use an immersion blender to blend the soup.
- Serve with pita chips and enjoy!
- Serve hot with a lemon wedge on the side.
- Sprinkle with some crushed toasted pita bread pieces (optional).