There’s something truly special about the comfort of a warm bowl of homemade soup; especially when it’s packed with flavor, nutrition, and heart. This Lebanese Lentil Soup Recipe is exactly that kind of dish. Known as Shorbat Adas, it’s a traditional Middle Eastern classic that brings humble pantry staples to life with depth, spice, and soul.
If you’ve been searching for a one-pot wonder that’s easy, wholesome, and perfect for dinner, this Lebanese Lentil Soup Recipe checks every box. It blends red lentils with bold, earthy spices like cumin, turmeric, and garlic to create a silky texture and vibrant flavor that’s hard to resist.
Why You Will Love This Lebanese Lentil Soup Recipe
The Lebanese Lentil Soup Recipe is a true gem from the heart of Lebanese cuisine; it’s comfort food that’s been perfected over generations. While many lentil soups can taste plain or feel too watery, this Lebanese Lentil Soup Recipe stands out for its depth of flavor, built from caramelized onions, warm spices, and a bright touch of lemon juice and olive oil.
You’ll love how easy it is to make this Lebanese Lentil Soup Recipe; it’s naturally gluten-free, completely vegan, and rich in plant-based protein. Its simple ingredients make it incredibly versatile; enjoy it with pita bread, fattoush salad, or tabbouleh for a complete and satisfying meal.
This dish has deep roots in Lebanese homes and is often served during Ramadan to break the fast; yet it's just as perfect for a cozy weeknight or a Meatless Monday dinner. With every bowl, this Lebanese Lentil Soup Recipe brings warmth, tradition, and nourishment to your table.
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Ingredients
- Red lentils - Red lentils cook faster than brown lentils and create the signature creamy texture
- Onion, diced - Forms the flavor base when caramelized
- Garlic, minced - Essential for authentic Middle Eastern flavor
- Olive oil - High-quality olive oil adds richness and authenticity
- Vegetable broth - Use low-sodium for better control of seasoning
- Fresh lemon juice - Brightens the entire dish
- Carrot, diced - Adds natural sweetness and color
- Potato, cubed - Makes the soup more filling and hearty
Spices and Seasonings:
- Fresh parsley for garnish - Adds color and freshness
- Ground cumin - A cornerstone of Lebanese cooking
- Turmeric - Gives the soup its golden color
- Ground coriander - Adds subtle citrusy notes
- Cinnamon - Traditional in Lebanese recipes
- Salt and black pepper
See recipe card for quantities.
Instructions
Prep and Sauté
- Rinse 1 cup red lentils until water runs clear. Heat ¼ cup olive oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until golden. Add minced garlic, cumin, turmeric, coriander, and cinnamon. Stir for 30 seconds until fragrant.
- Pro tip: Don't let the garlic burn - it will make the soup bitter.
Add Main Ingredients
- Add the rinsed lentils, diced carrot, and cubed potato to the pot. Stir to coat everything with the spiced oil. Pour in 4 cups vegetable broth gradually while stirring to prevent lumps.
Simmer Until Tender
- Bring to a boil, then reduce heat to medium-low. Simmer partially covered for 15-20 minutes until lentils break down and vegetables are tender. The soup should be thick but pourable - add more broth if too thick.
Season and Serve
- Remove from heat and stir in 2 tablespoons fresh lemon juice. Season with salt and pepper to taste. Let rest 5 minutes before serving. Garnish with fresh parsley and serve with pita bread.
- Secret for best results: The lemon juice is what makes this authentically Lebanese - don't skip it!
- Step 1: Prep and Sauté
Sauté onions, garlic, and spices until golden and fragrant.
- Step 2: Add Main Ingredients
Add lentils, carrots, and potatoes to the spiced base.
- Step 3: Simmer Until Tender
Simmer soup until lentils are soft and vegetables tender.
- Step 4: Season and Serve
Finish with lemon juice and parsley for the authentic touch.
Hints & Expert Cooking Tips
Here are some professional techniques that will take your Lebanese soup to the next level:
- Texture control: For a smoother soup, use an immersion blender to partially blend the soup, leaving some texture for interest. For a completely smooth version, blend everything until creamy.
- Flavor depth: Add a bay leaf during simmering and remove before serving. This adds subtle complexity to the broth.
- Time-saving hack: This soup actually tastes better the next day, so consider making it ahead for meal prep. The flavors continue to develop overnight.
- Common mistake to avoid: Don't add the lemon juice while the soup is still boiling, as the acid can cause the soup to curdle slightly.
Recipe Variations & Dietary Modifications
Vegan Lebanese Recipe Variations:
This soup is naturally vegan, but you can boost its nutritional profile by adding:
- Spinach or kale: Stir in fresh greens during the last 5 minutes of cooking
- Coconut milk: Add ¼ cup for extra creaminess (though not traditional)
- Nutritional yeast: Sprinkle on top for a cheesy flavor boost
Keto and Low-Carb Modifications:
- Replace the potato with cauliflower florets
- Reduce lentils to ½ cup and add more vegetables
- Use bone broth for extra fat content
High-Protein Version:
- Add cooked chickpeas along with the lentils
- Stir in hemp seeds or chia seeds before serving
- Top with Greek yogurt (if not keeping vegan)
Gluten-Free Considerations:
- This Lebanese lentil soup is naturally gluten-free, but always check your vegetable broth label to ensure it doesn't contain wheat-based ingredients.
Essential Equipment for Lebanese Soup Success
Must-Have Tools:
- Large, heavy-bottomed pot: Ensures even heat distribution and prevents burning
- Wooden spoon: Won't scratch your pot and is perfect for stirring
- Fine-mesh strainer: For rinsing lentils thoroughly
- Immersion blender: Optional, for texture control
Budget-Friendly Alternatives:
- If you don't have an immersion blender, simply mash some of the soup against the side of the pot with your wooden spoon to create a varied texture.
- A regular saucepan will work if you don't have a large pot, but you may need to cook in batches or reduce the recipe proportionally.
Storage & Meal Prep Tips
Refrigerator Storage:
- Store your Lebanese lentil soup in the refrigerator for up to 5 days in airtight containers. The soup will thicken as it cools, so add a splash of broth or water when reheating.
Freezing Instructions:
- This soup freezes beautifully for up to 3 months. Pour cooled soup into freezer-safe containers, leaving 1 inch of space at the top for expansion. Thaw overnight in the refrigerator and reheat on the stovetop, adding liquid as needed.
Meal Prep Magic:
- Make a double batch on Sunday and portion into individual containers for easy weekday lunches. The soup reheats perfectly in the microwave in 2-3 minutes.
- Pro meal prep tip: Freeze the soup in ice cube trays for single-serving portions that thaw quickly.to freezing for X days/weeks/months.
My Grandmother’s Secret Touch
There’s something magical about the way my grandmother prepared her Lebanese Lentil Soup Recipe; no written measurements—just instinct, tradition, and love guiding every step. When she made this Lebanese Lentil Soup Recipe, the kitchen would fill with the comforting aroma of garlic, cumin, and gently caramelized onions. Her real secret wasn’t just the lemon or spices; it was the care she stirred into every batch of this treasured Lebanese Lentil Soup Recipe. More than a meal, it was a ritual—one that turned simple ingredients into something unforgettable. This Lebanese Lentil Soup Recipe is more than food; it’s a memory passed down, one bowl at a time.
FAQ
Is Lebanese lentil soup recipe healthy?
Yes; Lebanese lentil soup recipe is very healthy. It’s rich in plant-based protein, fiber, and essential nutrients like iron and folate. Plus, it’s naturally low in fat and gluten-free, making it a great option for most diets.
How to make lentil soup in Lebanon?
In Lebanon, lentil soup—Shorbat Adas—is made by sautéing onions and garlic in olive oil, then adding red lentils, carrots, potatoes, spices like cumin and turmeric, and simmering until tender. A squeeze of lemon at the end brings out its authentic flavor.
Do I need to soak lentils before soup?
No soaking is needed for red lentils; they cook quickly and break down beautifully into a creamy texture. Just rinse them well before adding to the soup to remove any dust or debris.
How to remove bitterness from lentil soup?
Bitterness often comes from burnt garlic or undercooked spices. Use fresh ingredients, sauté gently, and balance the flavors with a splash of lemon juice at the end—it brightens the soup and removes any bitter edge.
A Bowl You’ll Crave Again and Again
This Lebanese Lentil Soup Recipe is the kind of dish you’ll turn to whenever you need comfort, nourishment, or just something truly satisfying. It brings all the warmth of traditional Middle Eastern cooking into your kitchen with everyday ingredients and no fuss; just rich flavor in every spoonful.
The best part? This Lebanese Lentil Soup Recipe fits almost any meal plan—it’s vegan, gluten-free, packed with protein, and works beautifully as lunch, dinner, or even a first course.
If you're in the mood to explore more flavor-packed meals after this bowl of goodness, try my Thai Chicken Meatballs Recipe for a zesty twist or the sweet-savory balance of Sweet and Sour Chicken Recipe; both are just as easy and satisfying.
Give this Lebanese Lentil Soup Recipe a try and let me know how it turns out; I’d love to hear your take or see your photos. Homemade food is meant to be shared—and your feedback helps bring more Middle Eastern favorites to life!
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Pairing
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Lebanese Lentil Soup Recipe
Equipment
- 1 Large pot Heavy-bottomed preferred
- 1 Wooden spoon For sautéing and stirring
- 1 Fine-mesh strainer For rinsing lentils
- 1 Immersion blender Optional, for texture control
Ingredients
- 1 cup red lentils Rinsed until water runs clear
- 1 large onion Diced
- 3 cloves garlic Minced
- ¼ cup olive oil Extra virgin preferred
- 4 cups vegetable broth Low-sodium
- 2 tablespoon lemon juice Freshly squeezed
- 1 medium carrot Diced
- 1 medium potato Cubed
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- salt & pepper To taste
- parsley Fresh, for garnish
Instructions
- Sauté diced onion in olive oil until golden, then add garlic and spices and stir until fragrant.
- Add red lentils, carrot, and potato. Stir to coat, then pour in broth and mix thoroughly.
- Bring to a boil, reduce heat, and simmer until lentils and vegetables are tender (15–20 minutes).
- Remove from heat. Stir in lemon juice, season to taste, and garnish with parsley before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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