• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Mediterranean Soups and Stews

    Authentic Lebanese Red Lentil Soup

    By Mariam・Published: Aug 2, 2023・Updated: Aug 2, 2023・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Authentic Lebanese red lentil soup, aka shorbet adas, is a quick and easy Middle Eastern lentil soup recipe made with a handful of ingredients.

    Lebanese red lentil soup with crushed pita

    This nutritious soup is very versatile. Make it in the instant pot, stovetop pot, or dutch oven.

    I am OBSESSED with lentil soups, which is why there are more on the blog: coconut curry red lentil soup, Egyptian red lentil soup, or Lebanese lentil soup with swiss chard.

    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.

    Ingredient Notes

    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
    • Salt

    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.

    cooking red lentils in water in a large pot.

    Dice the onion.

    chopped onions in a bowl.

    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.

    Lebanese red lentil soup in a pot.

    Add lemon juice and olive oil. Use an immersion hand blender to blend the soup.

    toasted pita on top of red lentil 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.

    Variations

    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.
    Lebanese red lentil soup with toasted pita bread.

    Storage

    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

    • lentil soup adas bi hamod in a spoon.
      Adas Bi Hamod (Lebanese Lemon Lentil Soup With Chard)
    • shorbat addis Egyptian red lentil soup.
      Egyptian Red Lentil Soup

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    authentic red lentil soup recipe with lemon

    Authentic Lebanese Red Lentil Soup

    Author: Mariam
    Course: Soup
    Cuisine: Lebanese
    Prep: 15 minutes mins
    Cook: 45 minutes mins
    Total: 1 hour hr
    5 from 4 votes
    Print Pin Rate Email
    Servings 6
    This authentic Lebanese red lentil soup with lemon is a hearty dish. Nutritious, warm and so easy to make, we know you'll love it.

    Ingredients
     
    US Customary - Metric

    • 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

    Instructions

    • 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!

    Video

    Notes

    1. Serve hot with a lemon wedge on the side.
    2. Sprinkle with some crushed toasted pita bread pieces (optional).

    Nutrition

    Serving: 1 cup | Calories: 281 kcal | Carbohydrates: 40 g | Protein: 17 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 403 mg | Fiber: 3 g | Sugar: 4 g

    More Mediterranean Soups and Stews

    • okra and oxtail stew.
      Bamya Middle Eastern Okra Stew
    • close up view of bazella stew.
      Bazella Pea Stew with Meat Chunks
    • harissa lamb chili with kale and couscous in a bowl
      Moroccan Ground Lamb Chili
    • how to boil a whole chicken and make chicken broth.
      How to Simmer a Whole Chicken and Make Chicken Broth

    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ragda M.

      October 05, 2022 at 8:12 am

      5 stars
      Simple yet delicious

      Reply
    2. Suheil

      June 13, 2021 at 4:31 pm

      5 stars
      Simple, delicious, and healthy. Really like the video!

      Reply
      • Lily

        June 13, 2021 at 4:31 pm

        thanks for the comment SuheiL!

        Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.