Traditional Lebanese Lentil Soup Recipe with Lemon

Traditional Lebanese lentil soup, often called shorbat adas, is a comforting soup of red lentils, vegetables, and warm spices finished with lemon. Recipes vary between households; this version simmers lentils with onion, carrot, and potato, then blends the soup until creamy and serves it hot with fresh lemon and herbs.

Ingredients

1½ cups (285 g) dried red split lentils, picked over and rinsed
2 tablespoons (30 ml) olive oil
1 medium yellow onion (about 150 g), finely diced
2 medium carrots (about 150 g total), peeled and diced
1 medium potato (about 200 g), peeled and diced
3 garlic cloves (about 9 g), minced
1½ teaspoons (3 g) ground cumin
½ teaspoon (1.5 g) ground turmeric
1¼ teaspoons (7.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
8 cups (1.9 L) water
3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon
¼ cup (15 g) chopped flat-leaf parsley, plus extra for serving
Lemon wedges, for serving

Instructions

Pick through the lentils to remove any small stones or debris, then rinse them under cool running water in a fine-mesh sieve until the water runs mostly clear. Dice the onion, carrots, and potato, mince the garlic, and measure the spices and water. This preparation takes about 15 minutes; cutting the vegetables into small, similarly sized pieces helps them soften evenly.
Set a large, heavy-bottomed pot over medium heat and add the olive oil. Add the onion and cook for 3 minutes, stirring occasionally, until it begins to soften and turn translucent. Stir in the carrots and potato and cook for 3 minutes more. Add the garlic, cumin, turmeric, salt, and black pepper; stir for 2 minutes, just until fragrant. Keep the garlic moving so it does not brown or turn bitter.
Add the rinsed lentils and 8 cups (1.9 L) water. Stir well, scraping the bottom of the pot to release any spices or vegetables that have stuck. Raise the heat and bring the soup to a boil, which should take about 2 minutes. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 27 minutes. Stir once or twice as it simmers. The lentils should be very soft and starting to break down, while the diced vegetables should mash easily when pressed against the side of the pot.
Take the pot off the heat. Use an immersion blender to blend the soup until smooth, or leave it slightly textured if you prefer a more rustic bowl. If using a countertop blender, let the soup cool briefly, work in small batches, and vent the lid according to the blender’s instructions; hot liquid expands and can force the lid off. Return the soup to the pot if needed.
Stir in the lemon juice and chopped parsley. Taste and adjust the salt, pepper, or lemon to suit your preference. If the soup is thicker than you like, add hot water a little at a time until it is easy to spoon. Warm it over low heat for about 3 minutes, stirring, without letting it boil hard. Ladle into bowls and serve with lemon wedges and extra parsley.

Tips

Rinse and check the lentils. Dried lentils can contain bits of grit, so picking through and rinsing them is worth the few minutes. Red split lentils cook relatively quickly and soften into a creamy soup. Green or brown lentils hold their shape more, need longer cooking, and give the finished dish a firmer, less silky texture.
Keep the simmer gentle. A rolling boil can make the soup spit and encourage lentils to stick to the bottom. Once it boils, lower the heat and stir occasionally, especially near the end of the simmer. If the pot looks dry before the lentils are tender, add a little hot water and continue cooking.
Use lemon to balance, not overwhelm. Stir in the measured lemon juice after blending, then taste before adding more. Lemon brightness can vary by fruit, and the soup’s flavor changes as it cools. Fresh lemon is preferable to bottled juice here because its aroma is part of the final seasoning.
Choose your texture deliberately. Blend the soup completely for a smooth, spoonable finish, or pulse briefly for a rustic texture with some vegetables visible. An immersion blender is convenient, but a potato masher also works if you do not mind a chunkier bowl. Avoid filling a blender to the top with hot soup.

Serving Suggestions

Serve the soup hot as a light main dish or as the first course of a larger meal. Put lemon wedges on the table so everyone can brighten their own bowl, and add a little chopped parsley just before serving for a fresh, herbal note. Warm pita or other flatbread is useful for dipping and makes the meal more substantial. A simple chopped salad of cucumber, tomato, and herbs is another good companion; its crisp texture contrasts with the soft, creamy soup.

For a Lebanese-style spread, set out small plates of olives, pickled vegetables, or fresh radishes alongside the bowls. These are optional accompaniments rather than requirements, and the soup is satisfying on its own. If serving it as a starter, use smaller portions and keep the lemon and herbs modest so they do not overwhelm the dishes that follow. For a filling lunch, offer bread and let guests add extra lemon or black pepper at the table.

Variations

Make it with Swiss chard. For a leafy variation, stir in about 2 cups (70 g) chopped Swiss chard during the final 5 minutes of simmering, before blending. Chard adds a mild, earthy flavor and more texture; blend it in for a greener, smoother soup or leave it visible. Spinach can be used instead, but it wilts faster, so add it in the final 1 to 2 minutes.

Use vegetable broth. Replace some or all of the water with low-sodium vegetable broth for a deeper savory flavor. Broth can be saltier than water, so begin with less salt and adjust after cooking. If the broth contains a strong herb or tomato flavor, it will shift the soup away from the clean cumin-and-lemon profile of this recipe.

Add a little heat. Add a pinch of cayenne or red pepper flakes with the cumin, or serve a mild chili paste on the side. Aleppo pepper is a traditional-feeling option in many Middle Eastern kitchens, but it may be difficult to find; red pepper flakes are a practical substitute and are usually sharper and hotter, so use a smaller pinch at first.

Make it less smooth. Blend only half the pot, then stir it back into the unblended soup. This thickens the broth while leaving recognizable lentils and vegetables in each serving. You can also skip blending, though the soup will be thinner and more brothy unless you simmer it a little longer to break down the lentils.

Storage and Reheating

Cool leftover soup promptly and refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils continue to absorb liquid as the soup sits, so it will usually be thicker the next day; loosen each portion with a splash of water or broth when reheating. Add fresh lemon after warming if the flavor needs lifting.

Reheat a portion in a saucepan over medium-low heat, stirring often, until steaming hot throughout. Add liquid gradually to avoid making it too thin. For food safety, leftovers should reach 165°F (74°C) when checked with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring partway through and checking that it is hot throughout. Refrigerate any portion that has been served and not eaten within 2 hours.

For longer storage, freeze the soup in individual portions in airtight freezer-safe containers, leaving a little room for expansion. For best quality, use it within about 3 months. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as it loosens. The texture may be a little softer after freezing, but a brief stir or quick blend brings it back together.

Frequently Asked Questions

Can I use green or brown lentils instead of red lentils?
Yes, but the soup will be less creamy and the lentils will hold their shape more. Green and brown lentils generally need a longer simmer than red split lentils, so check the package and cook until tender, adding water if needed. The color and final texture will differ, but cumin, vegetables, and lemon still make a flavorful soup.

Do I have to peel the potato and carrots?
Peeling gives the blended soup a smoother texture, especially if the potato has thick or damaged skin. If the vegetables are clean and in good condition, you can leave the carrot peel on and scrub the potato well instead. The soup may have a slightly more rustic texture, particularly if you do not blend it completely.

Can I make the soup without a blender?
Yes. Simmer until the lentils and vegetables are very soft, then mash them in the pot with a potato masher or the back of a sturdy spoon. The result will be thicker and more textured than a blended soup. Add water a little at a time if it becomes too dense, and take care because the soup will be hot.

Why does my lentil soup taste bland?
First check that the lentils are fully tender; undercooked lentils can taste dull and grainy. Then adjust salt gradually, since salt helps bring out the cumin and vegetable flavors. A squeeze of fresh lemon often provides the final lift. If the soup is already salty, add a little hot water and taste again rather than adding more seasoning.

Can I prepare it ahead of time?
Yes. The soup can be cooked a day or two ahead and refrigerated once cooled. It thickens as it rests, so reheat it gently with water or broth until it reaches your preferred consistency. You can reserve some of the parsley and lemon for serving; adding them just before eating gives the bowl a fresher finish.

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