A smooth golden red-lentil soup with rice, cumin, turmeric, olive oil, and fresh lemon
Shorbat adas is a comforting Lebanese red-lentil soup commonly brightened with lemon and scented with cumin. Household versions vary: some are very simple, while others include rice, onion, carrot, potato, garlic, and turmeric for body and warmth. This vegan version cooks everything until tender, then blends the soup to a velvety golden consistency while retaining the earthy flavor of lentils and olive oil.
- Prep
- 15 mins
- Cook
- 40 mins
- Total
- 55 mins
- Serves
- 6
- Difficulty
- Beginner
- Cuisine
- Lebanese
The recipe
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Before you start
Rinse the lentils and rice separately until the water runs mostly clear. Dice the vegetables evenly so they soften at the same rate. Have a stick blender ready and keep extra hot water nearby for adjusting the final consistency.
Ingredients
For the soup
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Large heavy pot with lid paid link
- Stick blender paid link
- Fine-mesh sieve paid link
- Chef’s knife paid link
- Cutting board paid link
- Wooden spoon paid link
- Ladle paid link
- Digital kitchen scale paid link
Method
Heat the olive oil in a large heavy pot over medium heat.
Add the onion and carrots and cook for 6 to 8 minutes until soft but not deeply browned.
Add the garlic, cumin, turmeric, salt, and black pepper and stir for 30 seconds until fragrant.
Add the lentils, rice, potato, and vegetable stock or water, then stir well.
Bring to a boil, skim any foam, reduce the heat, and partly cover the pot.
Simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils, rice, and vegetables are completely tender.
Blend carefully with a stick blender until smooth, or leave a little texture if preferred.
Return the soup to low heat, add hot water if it is too thick, adjust the seasoning, and serve with parsley and generous lemon wedges.
Chef’s notes
Red split lentils soften quickly and do not require soaking.
Stir the bottom of the pot several times because both rice and lentils can settle as the soup thickens.
Remove the pot from direct heat before blending and keep the blender head submerged to prevent splashes.
Add lemon to individual bowls; prolonged cooking dulls its fresh acidity.
Tips and variations
Omit the rice for a lighter soup or replace it with the same weight of bulgur for a wheat-based variation.
For a coarser traditional texture, blend only half of the pot.
Aleppo pepper or mild chili flakes may be sprinkled over each bowl.
If using salted stock, reduce the measured salt and adjust only after blending.
Serve with
Pour into warm bowls, drizzle with a little extra-virgin olive oil, scatter with parsley, and let each diner squeeze in fresh lemon.
Storage
Cool within 2 hours and refrigerate for up to 4 days. The soup thickens considerably when chilled, so loosen it with water or stock while reheating. Bring to a full simmer before serving. Freeze for up to 3 months.
Nutrition per serving (estimated)
- 460 kcal
- Calories
- 21 g
- Protein
- 72 g
- Carbohydrates
- 11 g
- Fat
- 14 g
- Fibre
- 7 g
- Sugar
- 610 mg
- Sodium
Allergens
The soup is vegan and contains no major regulated allergens when made with certified gluten-free stock. Check stock and spices for cross-contact. Pita served alongside contains gluten.
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Questions
Do red lentils need to be soaked?
No. Rinse them well, but their split structure allows them to soften quickly without soaking.
Why is lemon important?
Fresh lemon balances the earthy lentils and rich olive oil and is a characteristic table accompaniment.
Can I make shorbat adas without a blender?
Yes. Cook it a little longer and mash with a potato masher for a rustic texture.
Why did the soup become thick after cooling?
Lentils and rice continue absorbing liquid. Add water or stock gradually while reheating until the soup is pourable again.
