How to Make Lebanese Lentil Soup (Shorbet Adas)

Shorbet adas is the soup most Lebanese families make without a recipe. It is cheap, filling and quick, and during Ramadan it is often the very first thing eaten at iftar, after a date and a glass of water, because it is gentle on an empty stomach. It is also standard winter food and a Lenten staple, since it contains no meat or dairy.

The Lebanese version is made with red (split orange) lentils, which break down completely in about 20 minutes. A little potato and carrot add body and sweetness, cumin gives warmth, and a generous squeeze of lemon at the table makes it come alive. Crisp fried or toasted pita on top is not optional in most homes.

Ingredients

For the soup

• 300 g (1 1/2 cups) red lentils
• 3 tbsp olive oil
• 1 large onion (200 g / 7 oz), chopped
• 2 garlic cloves, chopped
• 1 medium carrot (100 g / 3.5 oz), peeled and diced
• 1 small potato (120 g / 4 oz), peeled and diced
• 1 1/2 tsp ground cumin
• 1/2 tsp seven spice (sabaa baharat), optional
• 1.75 l (7 cups) water or vegetable stock
• 1 1/2 tsp salt (less if using salted stock)
• 1/2 tsp black pepper
• Juice of 1 lemon, plus lemon wedges to serve

To serve

• 1 large pita, cut into small squares
• 2 tbsp olive oil
• Chopped parsley and a pinch of ground cumin or Aleppo pepper

Instructions

1. Put the lentils in a sieve and rinse under cold water, rubbing them with your fingers, until the water runs almost clear. Pick out any small stones.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and golden at the edges, about 7 to 8 minutes. Add the garlic and cook for 1 minute.
3. Add the carrot, potato, cumin and seven spice and stir for 1 minute until the spices smell toasted.
4. Add the lentils and the water or stock. Bring to a boil over high heat, skimming off any foam.
5. Lower the heat, partly cover and simmer for 20 to 25 minutes, stirring now and then so the lentils do not stick, until the lentils have collapsed and the potato and carrot are completely soft.
6. Meanwhile, toss the pita squares with 2 tbsp olive oil and bake at 200°C (400°F) for 8 to 10 minutes until golden and crisp, or fry them in a pan over medium heat for 3 to 4 minutes.
7. Take the soup off the heat and blend it with a hand blender until smooth and silky. (In a countertop blender, work in batches and leave the lid slightly open so steam can escape.)
8. Add the salt and pepper and return to low heat for 5 minutes. If the soup is too thick, add hot water a little at a time; it should coat a spoon but still pour easily.
9. Stir in the lemon juice just before serving. Taste and adjust salt and lemon.
10. Ladle into bowls, drizzle with olive oil, sprinkle with parsley and cumin, and top with the crisp pita. Serve with lemon wedges.

Tips for the best lentil soup

• Add salt after blending. Salting early can make lentils take longer to soften.
• Do not skip the lemon; it lifts the earthy flavour of the lentils.
• Cook the onion until it is truly golden. That sweetness is where much of the flavour comes from.
• The soup thickens as it sits. Thin it with hot water when reheating.

Variations

Adas bi hamod is a different, chunkier Lebanese lentil dish made with brown lentils, potatoes, chard, garlic, coriander and plenty of lemon. For a richer red lentil soup, add a spoon of butter with the onion or use chicken stock. Some cooks stir in a pinch of turmeric for colour, or a small handful of rice with the lentils for a thicker body.

How to serve and store

Serve it with fattoush at iftar, or with bread, olives and pickles for a simple dinner. The soup keeps in the fridge for 4 days and freezes well for up to 3 months. Keep the toasted pita separately in an airtight container.

Lebanese lentils are sold by grain producers such as Al Baydar, which cleans and packs pulses from farms in the south. For the finishing oil, a bottle from Rinawi Olive Oil in Koura does the job.

Frequently Asked Questions