Lebanese Red Lentil Soup

Shorbet Adas

Warm up to a big bowl of this hearty red lentil soup inspired by the classic Lebanese shorbet adas soup. Quick and easy to make, it's perfect with flatbread or rice for a satisfying meal.

Lebanese Red Lentil Soup (Shorbet Adas Soup)


Nutrition per serving
Net Carbs37.4 g13.6%
of which Sugars3 g3.3%
Fibers8.7 g31.1%
Fats8.3 g12.8%
of which Saturates1.2 g6%
of which Omega 30.2 g18.7%
Proteins15.3 g33.3%
Calcium64 mg6.4%
Vitamin A295 mcg42.1%
Vitamin C11 mg15.3%
Iron5.3 mg35.9%
Potassium590 mg16.9%
Sodium31 mg1.3%
Cholesterol0 mg0%
Kcal286 14.3%
Macro split
  • net carbs 54%
  • sugars 4%
  • fats 12%
  • saturates 2%
  • proteins 22%
  • fibers 12%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
286 per serving

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!

To make a balanced meal, have this lentil soup with bread, like a wholemeal pitta or quinoa flatbread or crusty lentil bread, plus a side salad.

Have a look at our Lebanese potato salad, tangerine rainbow salad, or barley tabbouleh recipes for 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.


Measuring System
Extra Virgin Olive Oil2 tbsp
Large Onion1
Large Carrots2
Garlic Cloves2
Ground Cumin1 tsp
Ground Cinnamon1 tsp
Ground Turmeric1/2 tsp
Dried Red Lentils240 g
Vegetable Stock (or water)1.2 L
Juiced Lemon (optional)1/2

Step 1

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.

onions and carrots in a pot for soup

Step 2

Next, tip in the cumin, cinnamon, turmeric, and dried red lentils.

Stir well, and let all sizzle for a minute.

red lentils in a pot for soup

Step 3

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.

cooked red lentil soup

Step 4

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.

pureed red lentil soup


Add half a tin of canned chopped tomatoes to the soup for extra flavour and colour.