lebanese lentil soup

A very healthy and hearty traditional Lebanese Lentil Soup (Shorbet Adas)  that can be served during Ramadan and any other time during the year.

Lebanese Lentil Soup (Shorbet Adas)

red lentil

onion

carrot

golden potato (or any potato, peeled cubed)

cumin powder

fine black pepper

salt (or more)

½ tsp. 7 spice (optional, if you have it handy)

water

tbsps. chopped parsley (fresh)

lemons

Pita Bread (optional)

onions (very finely chopped, Optional)

Wash lentils until the water becomes almost clear after you rinse them. No froth what so ever after you wash it.

Place the lentils in a large pot and add the potatoes, onions and carrots. Add enough water to fill the pot about ¾ of the way through. About 12 cups of water.

Boil for at least 45 minutes to an hour until the lentils have softened completely.

Turn off the heat and let the soup rest for about 10 minutes. Remove some excess water (if any) and set aside to add later if needed.

If you are blending the soup with a hand mixer, you can do so right away. If you are blending with a regular blender, let it cool a bit before you blend to avoid burning yourself or be very careful while you blend it hot.

Blend until it’s super creamy, leaving no chunks behind. I blend for at least 1 minute on high to get a very nice creamy texture.

Return to the pot, add in the spice mixture (after you mix with water), salt and parsley.

Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom.

Remove from heat and add in the lemon juice. Wait for the soup to cool down a few minutes before serving to prevent your mouth from burning.

Serve with some crushed fried pita and enjoy.

https://content.jwplatform.com/videos/OCD4Wd7i.mp4

Lebanese Lentil Soup

My family’s favourite authentic Lebanese lentil soup (shorbet adas) made with orange lentils, rice, vegetables and spices. The best Arabic lentil soup recipe. Gluten free + vegan.

Best Lebanese Lentil Soup (Shorbet Adas)

Olive oil

Brown onion (diced)

Carrots (diced)

Celery stalks (diced)

Garlic (crushed)

Cups Red lentils (dry)

Short grain rice

Cups Vegetable stock (or 10 cups (you can adjust the thickness of this lentil soup))

Lemon (juiced)

Ground Turmeric

cumin

Flat-leaf parsley (chopped)

Step 1

In a large pot heat olive oil on med-high heat. Add onion, garlic and spices, sweat until the onions have softened.

Step 2

Add lentils, stir until coated in olive oil.

Step 3

Add vegetable stock and rice. Cover and cook on medium heat for 15 minutes.

Step 4

Add celery and carrot and simmer for another 10 minutes with the lid on.

Step 5

Turn heat off and stir through half of the chopped parsley and the lemon juice. Blend with n immersion (handheld) blender until soup is part smooth, part chunky.

Step 6

Garnish with additional parsley and serve with a wedge of lemon. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1637628880/fjcmmrlzrjh7ltxcmogt.mp4

My family’s favourite (and authentic) Lebanese lentil soup (shorbet adas) is made with orange lentils, rice, vegetables and spices. The is the best Arabic lentil soup recipe.

This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. What’s not to love?

Lebanese Lentil Soup with Spinach

brown lentils –

olive oil

onion,

carrot (2 large carrots)

potatoes-

spinach

Lemon juice-

Salt

In a large pot, heat olive oil over...

In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.

Add the lentils and mix well with the...

Add the lentils and mix well with the onions.

Pour water, bring to a boil, cover, lower...

Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.

Meanwhile, wash, peel and cut the potatoes and...

Meanwhile,  wash, peel and cut the potatoes and carrots into bite size pieces.

Once lentils are soft, add carrots and potatoes...

Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.

Add the spinach and stir to combine.

Remove from heat, stir in lemon juice. Then...

Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.

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Lebanese Lentil Soup (Shorbet Adas)

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Lebanese Lentil Soup with Spinach

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