Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shorbat Adas (Lentil Soup)
Red lentils simmered with onion, carrot, and garlic, seasoned with cumin and turmeric, a smooth Middle Eastern lentil soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté for 5-7 minutes until softened.
- 2
Stir in the minced garlic, cumin, and turmeric, cooking for 1 minute until fragrant.
- 3
Add the thoroughly rinsed red lentils to the pot and stir to coat them in the spices.
- 4
Pour in the vegetable broth and season with 1 tsp of salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the lentils and carrots are very tender.
- 5
Use an immersion blender to puree the soup until it is completely smooth and creamy (or carefully transfer to a standing blender in batches).
- 6
Serve hot, garnished with a sprinkle of paprika, fresh parsley, and a generous squeeze of fresh lemon juice in each bowl.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving215
Calories
13 g
Protein
25 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shorbat adas is a red lentil soup found across the Levant and Egypt, built on lentils that break down quickly into a thick, smooth base once simmered with onion, carrot, and garlic. It's especially common at iftar meals during Ramadan, valued for being both filling and easy to digest after a day of fasting.
Listahan note
This version simmers the red lentils until they fully collapse into the broth rather than stopping while they still hold some shape, since shorbat adas is traditionally a smooth, blended soup rather than one with distinct lentil pieces.
Technique cues
- Rinse the red lentils well before cooking, since they release more starch than brown or green lentils and can make the broth cloudy or slightly gritty if not rinsed first.
- Sauté the onion, carrot, and garlic until softened before adding the lentils and liquid, building an aromatic base the quick-cooking lentils wouldn't develop on their own.
- Bloom the ground cumin briefly in the aromatics before adding liquid, since dry spices cooked in a little oil release more of their flavor than ones added straight to a simmering broth.
- Simmer until the lentils have fully broken down and the soup looks uniformly smooth, then blend if a silkier texture is wanted, since red lentils naturally cook down softer than other varieties.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Shorbat Adas (Lentil Soup) while the main component cooks or chills, so everything lands on the platter at once. This one leans on the vegetable broth. The simmer step is what sets the pace here.
- Make-ahead
- Shorbat Adas (Lentil Soup) can be assembled a few hours ahead and held, covered, until serving. This one leans on the vegetable broth. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Shorbat Adas (Lentil Soup) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the vegetable broth. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Wash serving dishes for Shorbat Adas (Lentil Soup) promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the vegetable broth. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1.5 cups red lentils
Main protein or body
Purpose: cups red lentils gives Shorbat Adas (Lentil Soup) its main substance and carries the seasoning.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large yellow onion
Aromatic base
Purpose: large yellow onion creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 medium carrots
Flavor support
Purpose: medium carrots supports the balance of Shorbat Adas (Lentil Soup) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 cloves garlic
Aromatic base
Purpose: cloves garlic creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1.5 tsp cumin
Seasoning backbone
Purpose: tsp cumin gives the dish its recognizable flavor direction.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Thin the soup with extra broth or water if it's thickened too much after blending, since red lentil soup continues to thicken noticeably as it sits.
- Serve with a squeeze of lemon and a drizzle of olive oil added at the table, which brightens the soup's naturally earthy, cumin-forward flavor.
- It reheats well and often tastes better the next day, though it may need thinning with a little extra liquid since the lentils keep absorbing moisture in the fridge.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the vegetable broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. Start to plate, this one takes roughly 40 minutes, enough for 4 servings. It belongs squarely to the Middle Eastern table. Just 8 ingredients get this one to the table.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the vegetable broth. Total time on this one runs about 40 minutes for 4 servings. This one is rooted in Middle Eastern cooking. It runs 8 ingredients start to finish.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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