Authentic Lebanese Shorbat Adas (Lentil Soup) Recipe

If you’re a fan of international soups, you’re in for a treat! Lebanese Shorbat Adas (Lentil Soup) is a beloved dish that showcases the rich flavors of Middle Eastern cuisine. This specialty soup is not only comforting but also packed with nutrients, making it a perfect addition to your meal rotation.

Imagine a warm, fragrant bowl of lentil soup, infused with spices and fresh herbs. This recipe captures the essence of traditional Lebanese cooking and will transport your taste buds to the bustling streets of Lebanon. Prepare to impress your family or guests with this delightful culinary experience.

Traditional Lebanese Shorbat Adas Recipe

A hearty bowl of Lebanese lentil soup garnished with parsley and lemon, on a wooden table with spices and bread.

This Lebanese Shorbat Adas (Lentil Soup) is a hearty and nourishing dish made with tender lentils, aromatic vegetables, and a medley of spices. Its rich, earthy flavor combined with a hint of lemon creates a harmonious balance that warms the soul on any chilly day.

Ingredients

1 cup brown or green lentils, rinsed
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
4 cups vegetable or chicken broth
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley chopped, for garnish

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
Add the Spices: Sprinkle in the ground cumin, coriander, and turmeric. Cook for another 1-2 minutes, stirring constantly until fragrant.
Cook the Lentils: Add the rinsed lentils and broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
Blend the Soup: For a creamier texture, use an immersion blender to puree the soup until smooth. Alternatively, you can leave it chunky for a rustic feel.
Finish with Lemon: Stir in the lemon juice, and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.