Kuwaiti Red Lentil Soup Shaurabat Adas
Warm, hearty, and brimming with Middle Eastern flavors, Kuwaiti Red Lentil Soup (Shaurabat Adas) is a comforting dish perfect for any season. This traditional soup combines protein-rich red lentils with aromatic spices like cumin, turmeric, and a hint of cinnamon for a depth of flavor that’s both earthy and fragrant. Simmered with tender vegetables and finished with a squeeze of zesty lemon and fresh parsley, this creamy, nutritious soup is both satisfying and wholesome. Ready in just 40 minutes, it’s an ideal choice for a quick weeknight dinner or a soothing starter to any meal. Serve it with warm bread for a complete and authentic experience. Whether you're exploring global cuisines or craving a nourishing bowl of soup, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, finely chopped onion
- 1 medium, diced carrot
- 2 cloves, minced garlic
- 1 medium, diced tomato
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 4 cups chicken or vegetable stock
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 cut into wedges lemon
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced tomato. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the ground cumin, ground turmeric, and ground cinnamon. Stir to coat the vegetables in the spices and cook for 1 minute to release their aroma.
Pour in the chicken or vegetable stock and add the rinsed red lentils. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes until the lentils and vegetables are tender.
Season the soup with salt and black pepper to taste. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for texture.
Ladle the soup into bowls and garnish with fresh parsley. Serve with a wedge of lemon on the side for a bright, zesty finish.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7029 mg | 306% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 25.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
