Authentic Arabic & Levantine Recipes
Arabic Lentil Soup Recipe (Shorbat Adas): Velvety Red Lentil Soup with Cumin & Lemon
Arabic red lentil soup (shorbat adas) is the beloved golden bowl that opens almost every Ramadan iftar meal across the Middle East. Split red lentils are simmered with onions, carrots and turmeric until velvety smooth, then finished with warm ground cumin, fresh lemon juice and crispy toasted pita.
Also known as:Shorbat adas (Middle Eastern lentil soup)Ramadan golden red lentil soupVelvety cumin lentil soup
Servings6
Prep time10 min
Cook time30 min
Ingredients
Add all ingredients to cart- 400 g split red lentils, rinsed in cold water until clear and drained
- 1 large diced onion, 2 medium carrots sliced into rounds and 1 small diced potato
- 3 finely chopped garlic cloves
- 2 tbsp ghee or extra-virgin olive oil
- 1.5 tsp ground cumin (kammoun), 1/2 tsp ground turmeric, salt and black pepper
- 1.5 litres hot water or vegetable/chicken stock (plus lemon wedges and toasted Arabic bread squares to serve)
Preparation Steps
- 1Warm the ghee or olive oil in a deep soup pot over medium heat and sweat the diced onion, garlic, carrots and potato for 5 minutes until softened and fragrant.
- 2Stir in the rinsed red lentils and turmeric for a minute, pour in the 1.5 litres of hot water or stock, bring to a boil, then cover and simmer gently over low heat for 20 minutes until the lentils and vegetables are completely soft.
- 3Remove the pot from the heat and blitz with an immersion blender until silky and velvety smooth.
- 4Return the pot to low heat, stir in the salt, black pepper and ground cumin, and let the soup simmer gently for 5 minutes so the cumin blooms (thinning with a splash of hot water if desired).
- 5Ladle the hot lentil soup into bowls, dust with an extra pinch of cumin, and serve immediately with lemon wedges for squeezing and crunchy toasted Arabic flatbread croutons.
