How to Make/Cook Lebanese Lentil Soup
This easy-to-make, traditional Lebanese Lentil Soup (Shorbet Adas) is bursting with flavors, incredibly simple to prepare, and packed with nutrition. With just four basic ingredients that you likely already have in your pantry, this comforting soup requires only 5 minutes of prep time.
Perfectly hearty and filling, this soup is a staple during the holy month of Ramadan, offering warmth and sustenance after a day of fasting. Low in fat and high in protein, it’s not only delicious but also aligns beautifully with a healthy, plant-based diet.
As Ramadan begins this week, I am thrilled to share some of my favorite recipes that hold a special place in my heart during this sacred month. Among them is this vegan Lebanese Lentil Soup, a dish that embodies simplicity, nourishment, and tradition. Whether you’re observing Ramadan or simply looking for a wholesome, satisfying meal, this soup is sure to become a favorite at your table.
Lebanese Lentil Soup
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
1 cup red lentils, rinsed
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
2 tablespoons olive oil
6 cups vegetable broth (or water)
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon cinnamon (optional, for warmth)
1/4 teaspoon ground coriander
Salt and pepper to taste
Juice of 1 lemon (or to taste)
Fresh parsley, chopped (for garnish)
Optional: pita bread or croutons for serving
Instructions
1. Sauté the Vegetables:
1. Heat olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
2. Stir in the garlic, carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
2. Add Spices and Lentils:
1. Sprinkle in the cumin, turmeric, coriander, and cinnamon (if using). Stir well to coat the vegetables with the spices.
2. Add the rinsed lentils to the pot and mix everything together.
3. Simmer the Soup:
1. Pour in the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low.
2. Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils and vegetables are tender.
4. Blend (Optional):
1. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for a rustic feel. Alternatively, blend half the soup in a blender and return it to the pot.
Stir in the lemon juice, adjusting to your taste. Add salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with pita bread or croutons on the side.
Tips:
Texture: If you prefer a chunkier soup, skip blending.
Add Greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrition.
Storage: This soup keeps well in the fridge for up to 4 days. Reheat gently on the stovetop.
Enjoy this comforting, nutritious, and easy-to-make Lebanese classic!
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