Shorbat Adas Middle Eastern Lentil Soup
Warm, nourishing, and bursting with vibrant Middle Eastern flavors, Shorbat Adas is a hearty red lentil soup that's as comforting as it is healthy. Packed with protein-rich red lentils, aromatic cumin, coriander, and turmeric, and a touch of zesty lemon, this one-pot wonder is both simple to prepare and deeply satisfying. Perfect for weeknight dinners or cozy gatherings, this dairy-free and vegan-friendly dish delivers a creamy texture with the optional blending step, creating a delightful balance of rich and tangy flavors. Garnished with fresh parsley and best served with crusty bread or pita on the side, this authentic Middle Eastern lentil soup is a must-try for fans of wholesome comfort food. Ready in just 40 minutes, it's a nutritious option that's sure to win over your taste buds.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons ground paprika
- 6 cups vegetable stock or water
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set them aside to drain.
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 4–5 minutes, or until they turn translucent.
Stir in the minced garlic and diced carrot, cooking for another 2–3 minutes until softened.
Add the cumin powder, ground coriander, turmeric powder, and paprika to the pot. Stir the spices briskly to coat the vegetables, letting them toast for about 1 minute to release their aroma.
Pour in the rinsed lentils and stir well to combine with the spiced vegetable mixture.
Add the vegetable stock or water to the pot and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes, or until the lentils are soft and cooked through.
Using an immersion blender, partially blend the soup to your desired consistency. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
Stir in the lemon juice, salt, and black pepper, adjusting to taste if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Optionally, serve with crusty bread or pita on the side.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7572 mg | 329% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 18.6 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2434 mg | 52% | |
*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.
