Name: Lebanese Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 1 cup red lentils, rinsed; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 medium potato, diced; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 6 cups vegetable broth or water; Salt and pepper to taste; Juice of 1 lemon

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This Lebanese lentil soup, or Shorbet Adas, is a hearty and nutritious dish made with red lentils, carrots, onions, and warm spices. It’s simple, comforting, and deeply flavorful.

Why You’ll Love This Recipe

Plant-based and protein-rich
Budget-friendly and made with pantry staples
Comforting for cold weather
Naturally gluten-free and vegan
Perfect with a squeeze of lemon

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red lentils
Onion
Carrots
Garlic
Olive oil
Ground cumin
Turmeric
Salt and pepper
Vegetable broth or water
Lemon wedges
Fresh parsley

Directions

Rinse red lentils under cold water until water runs clear.
In a large pot, heat olive oil over medium heat.
Sauté onions, carrots, and garlic until softened.
Add cumin, turmeric, salt, and pepper; stir to combine.
Add lentils and broth; bring to a boil.
Reduce heat and simmer for 25–30 minutes until lentils are tender.
Blend the soup (optional) for a smoother consistency.
Serve hot, garnished with lemon slices and fresh parsley.

Servings and timing

Serves: 4–6
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Add diced potatoes for more body.
Use brown lentils for a different texture.
Add chili flakes for a spicier version.

Storage/Reheating

Store in the refrigerator for up to 5 days.
Reheat gently on the stove or in the microwave.
Freeze for up to 3 months in airtight containers.

FAQs

Can I use green or brown lentils instead?

Yes, but they take longer to cook and have a different texture.

Do I need to soak red lentils?

No, red lentils cook quickly and do not require soaking.

Can I blend the soup completely?

Yes, for a creamy texture, blend all or part of the soup.

Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months.

Can I use chicken broth instead?

Yes, but it will no longer be vegan.

What type of onion works best?

Yellow or white onions are ideal.

How do I make it spicier?

Add red chili flakes or a pinch of cayenne.

Can I add greens like spinach?

Yes, stir in chopped spinach during the last few minutes of cooking.

Is this suitable for kids?

Yes, it’s mild and nutritious.

What bread pairs well with this soup?

Serve with warm pita or crusty bread.

Conclusion

Lebanese lentil soup is a nourishing, satisfying, and easy-to-make dish that offers a perfect blend of flavor and comfort. Whether enjoyed as a starter or main meal, it’s a timeless favorite.

Lebanese Lentil Soup

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A hearty and nutritious Lebanese lentil soup made with red lentils, vegetables, and aromatic spices. This comforting dish is naturally vegan and perfect for a wholesome meal.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Lebanese
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in garlic, carrots, celery, and potatoes. Cook for another 5 minutes.
Add cumin, turmeric, salt, and pepper. Mix well to coat the vegetables with the spices.
Add rinsed lentils and vegetable broth. Bring to a boil.
Reduce heat and simmer uncovered for 25–30 minutes, or until the lentils and vegetables are soft.
Optional: Use an immersion blender to partially blend the soup for a creamier texture.
Stir in lemon juice before serving.