📝 About This Recipe
Shorbat Adas is the quintessential comfort food of the Levant, a silky-smooth yellow lentil soup that warms the soul with every spoonful. This Lebanese classic balances the earthy richness of red lentils with the bright citrus notes of fresh lemon and the aromatic warmth of toasted cumin. It is a nutritional powerhouse that manages to be both incredibly light and deeply satisfying, making it a staple on every Lebanese dinner table, especially during the holy month of Ramadan.
🥗 Ingredients
The Soup Base
- 2 cups Red Lentils (rinsed thoroughly until water runs clear)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 3 cloves Garlic (minced)
- 7-8 cups Vegetable or Chicken Stock (low sodium)
Spices and Seasoning
- 1.5 tablespoons Ground Cumin (freshly ground for best aroma)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden color)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Fresh Lemon Juice (from about 2 lemons)
The Garnish
- 2 loaves Pita Bread (cut into small squares and fried or toasted)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (for serving)
- 1 pinch Sumac (optional dusting for the pita)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them under cold running water, swirling with your fingers until the water transitions from cloudy to clear. Drain well.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onions and carrots to the pot. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots have begun to soften.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Add the ground cumin and turmeric to the vegetables. Toast the spices for 30 seconds, stirring constantly, to release their essential oils and deepen the flavor profile.
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6
Add the rinsed lentils to the pot and stir well to coat every grain in the spiced oil.
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7
Pour in 7 cups of the stock. Increase the heat to high and bring the mixture to a rolling boil.
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8
Once boiling, use a spoon to skim off any white foam that rises to the surface. Reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes.
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9
Check the lentils; they should be completely soft and starting to break apart. If the soup looks too thick, add the remaining cup of stock.
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10
Using an immersion blender, carefully blend the soup directly in the pot until it reaches a perfectly smooth, velvety consistency. Alternatively, transfer to a stand blender in batches.
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11
Stir in the salt, black pepper, and fresh lemon juice. Taste and adjust seasoning, adding more lemon if you prefer a brighter tang.
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12
While the soup rests, toast your pita squares in a pan with a little olive oil or in a 400°F (200°C) oven until golden brown and crunchy.
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13
Ladle the hot soup into bowls. Top generously with the crispy pita croutons and a sprinkle of fresh parsley.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch and prevent the soup from becoming overly gummy. For an extra layer of flavor, sauté a small handful of short vermicelli noodles in oil until brown and add them to the soup for the last 10 minutes of simmering. Don't skip the lemon juice at the end; the acidity is crucial to cutting through the earthiness of the lentils and 'waking up' the dish. If the soup thickens too much as it sits (lentils love to absorb liquid), simply whisk in a splash of hot water or stock before reheating. For a smoky twist, you can add a half teaspoon of smoked paprika along with the cumin.
🍽️ Serving Suggestions
Serve with a side of fresh radishes, green onions, and fresh mint leaves for a traditional Lebanese spread. Pair with a crisp Fattoush salad to provide a fresh, acidic contrast to the warm soup. Accompany with a plate of mixed Lebanese pickles (Kabees) and olives. A dollop of Greek yogurt or Labneh on top can add a lovely creamy finish for those who enjoy dairy. Enjoy with a glass of Jallab or a simple mint-infused lemonade.