Whenever we crave a hearty yet healthy meal, soups are our go-to choice. Legumes, vegetables, and warming spices come together into a wholesome dish that makes us feel nourished from the inside out. So today, we want to share this creamy red lentil soup recipe with you, inspired by the traditional Lebanese shorbet adas.
Also known as shurbat al-adas or shorbat al adas, this lentil soup is a staple food in Lebanon. It consists of dried red lentils stewed with garlic, onions, and vegetables like carrots, tomatoes, or potatoes. The soup is seasoned with earthy spices like cumin, cinnamon, and turmeric, while a drizzle of lemon juice gives the dish a tangy finish.
You can blend the soup into a creamy velouté or leave it as it is if you prefer a chunkier consistency. We love ours thick and velvety, exactly as they make it at our favourite Lebanese restaurant. Before serving it, you can garnish the soup with a dollop of vegan yogurt and freshly chopped coriander — it's a real delight!
You can pair this lentil soup with wholemeal flatbread and a side salad if you want to make a satisfying and balanced meal out of it. Have a look at our Lebanese potato salad, tangerine rainbow salad, or barley tabbouleh recipes if you need inspiration.
We love this recipe because a bowl of soup comes in just 125 calories and covers 30% RDI of fibres. Fibres are great as they make you full and satisfied for longer, keep your blood sugars levels in check, and support a healthy gut. Moreover, red lentils provide a source of plant-based proteins and have very few fats.
This colourful soup from the Middle East is as tasty and healthy as it can be, and it's ready in just 30 minutes. So why not make a big pot for the whole family? You can even pack any leftovers in the freezer, perfect to fix a mid-week dinner.
- Extra Virgin Olive Oil
- Large Onion
- Large Carrots
- Garlic Cloves
- Ground Cumin
- Ground Cinnamon
- Ground Turmeric
- Dried Red Lentils
- Vegetable Stock (or water)
- Juiced Lemon (optional)
Heat the oil in a deep pan, then add in finely diced onions, carrots, and garlic.
Cover with a lid and sizzle them for 5 minutes, stirring occasionally.
Next, tip in the cumin, cinnamon, turmeric, and dried red lentils.
Stir well, and let all sizzle for a minute.
Now, pour in the vegetable stock and bring to a boil.
Simmer the soup over medium heat for 15 minutes until the lentils are soft.
Finally, blend the soup with an immersion blender until it's smooth and creamy or enjoy it as it is for a chunkier consistency.
Before serving, you can drizzle the soup with lemon juice and garnish it with freshly chopped parsley.
Add half a tin of canned chopped tomatoes to the soup for extra flavour and colour.