🇱🇧 Lebanon · Food
Shorbat Adas
By eatmundo · August 3, 2026
🇱🇧 LBA velvety, comforting Lebanese lentil soup enriched with cumin and turmeric, a true staple for cold evenings.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 300g of red lentils under cold water until the water runs clear and drain thoroughly.
- 2
Heat 2 tbsp olive oil in a large pot over medium heat, adding 1 finely chopped onion and 2 diced carrots.
- 3
Sauté the aromatics for 7 minutes until the onions are soft and the carrots have started to caramelize.
- 4
Add the lentils, 1 tsp cumin, and 0.5 tsp turmeric to the pot, stirring well to toast the spices for 1 minute.
- 5
Pour in 1.5 liters of water and bring to a boil; skim off any white foam that rises to the surface.
- 6
Reduce the heat to low, cover partially, and simmer for 25 minutes until the lentils have completely broken down.
- 7
Season with 1 tsp salt, and use an immersion blender to process the soup until completely smooth and creamy.
- 8
Check the consistency, thinning with a little hot water if you prefer a lighter texture, and adjust salt to taste.
- 9
Serve piping hot in bowls with a squeeze of fresh lemon and toasted pita croutons for the ultimate experience.
Frequently Asked Questions
What type of lentils should I use?+
Red lentils are essential as they break down completely to create the signature velvety texture.
Can I add potatoes?+
Yes, adding one small potato will make the soup even creamier and more filling.
Why skim the foam?+
Skimming the foam ensures a cleaner, more refined flavor and clearer color for your soup.
Is it gluten-free?+
Yes, this recipe is naturally gluten-free provided no wheat-based thickeners are added.
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