Traditional Lebanese Red Lentil Soup Recipe

Made from pantry staples, this easy vegan Lebanese red lentil soup is a comforting weeknight meal you can prepare in under 30 minutes.

This lentil soup—known as Shorbat Adas in Arabic—is a nutritious, popular dish across the Middle East. Red lentils cook quickly and have a mild flavor that pairs well with many vegetables and spices, making this recipe both versatile and satisfying.

How to Make Lebanese Lentil Soup

This straightforward recipe uses a few simple ingredients to make a large, flavorful pot of soup. Below is an overview of the ingredients and steps. Consult the recipe card later in the post for exact quantities and full directions.

Ingredients Overview

• Extra-virgin olive oil
• Red lentils
• Onion and garlic
• Carrots
• Ground cumin, salt and black pepper
• Vegetable broth or water (about 6 cups) — or chicken broth if not keeping the dish vegan
• Fresh lemon juice
• Fresh parsley (optional)

Steps Overview

1. Pick through the lentils to remove any debris, then rinse and set aside.
2. Chop the onion and carrots and mince the garlic.
3. Warm oil in a large pot or Dutch oven over medium-high heat. Sauté the onion until soft, add the garlic and cook briefly, then stir in the carrots and spices.
4. Add the rinsed lentils and the broth (or water), bring to a boil, then reduce heat and simmer for 15–20 minutes, until the lentils and carrots are tender.
5. Turn off the heat and stir in fresh lemon juice to taste. Adjust salt and pepper as needed.
6. For a creamier texture, purée part or all of the soup. Use an immersion blender directly in the pot or carefully transfer a few cups to a blender and blend until smooth. Returning some puréed soup to the pot creates a creamy consistency while leaving some carrot pieces whole.
7. Ladle into bowls and garnish with chopped parsley if desired.

Possible Variations

• Use yellow, green or brown lentils—note that cooking times vary by type.
• Add Swiss chard: chop the stems with the carrots and stir the leaves in near the end of cooking for a few minutes.
• Add a diced medium potato when the pot reaches a boil for a heartier soup.
• Stir in 1/2 cup short-grain rice; if you do, add an extra cup of broth and add the rice when the soup boils.
• For heat, add a pinch of cayenne and adjust to taste.

Serving Suggestions

Serve the soup with lemon wedges and warm pita bread. It makes a lovely starter for a larger Middle Eastern meal—pair it with grilled kafta kebabs and a fresh salad like tabbouleh or fattoush for a complete menu.

Storage Instructions

Refrigerate leftovers in an airtight container for up to 5 days. The soup may thicken in the fridge; add a little water or broth when reheating to reach your desired consistency.

The soup freezes well for 3–4 months. Thaw overnight in the refrigerator and reheat over medium-low heat. If you prefer a smooth texture after reheating, re-blend with an immersion blender or in a regular blender.

Enjoy!

More Delicious Soups to Try

• Tomato Orzo Soup
• Healthy Asparagus Soup
• Easy Black Bean Soup
• Beef Barley Soup

⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out! Leave a star rating and a comment below—we’d love to hear from you.