Palestinian Red Lentil Soup with Cumin and Lemon

Palestinian red lentil soup, often called shorabet adas, is a warming soup of red lentils, onion, carrot and spices, finished with lemon. Home and regional versions vary in thickness and seasoning; this stovetop version is gently spiced, easy to blend smooth and satisfying served with bread.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium carrot, peeled and diced, about ¾ cup (100 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1½ cups (300 g) dried red lentils, picked over and rinsed
1½ teaspoons (3 g) ground cumin
½ teaspoon (1.5 g) ground turmeric
⅛ teaspoon (0.3 g) ground black pepper
6 cups (1.4 L) water, or low-sodium vegetable broth
1 teaspoon (6 g) fine salt, plus more to taste
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
2 tablespoons (8 g) chopped flat-leaf parsley, for garnish (optional)
¼ teaspoon (0.5 g) ground cumin or sumac, for garnish (optional)

Instructions

Prepare the vegetables and lentils. Chop the onion and carrot, mince the garlic and rinse the lentils in a fine-mesh strainer under cool running water. Check through the lentils for any small stones or debris. Drain well. Red lentils break down as they cook, so there is no need to soak them.
Soften the onion and carrot. Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and carrot and cook for about 6 minutes, stirring now and then, until the onion looks translucent and the carrot begins to soften. If the vegetables start to brown quickly, lower the heat; the aim is to soften them gently rather than caramelize them.
Bloom the garlic and spices. Stir in the garlic, cumin, turmeric and black pepper. Cook for about 1 minute, stirring constantly, until fragrant. Keep the garlic moving so it does not scorch, which can make the finished soup taste bitter.
Simmer the lentils. Add the rinsed lentils, water or vegetable broth, and salt. Stir, raise the heat and bring the pot to a boil. Reduce the heat to maintain a gentle simmer, partly cover the pot and cook for 25 minutes. Stir once or twice, scraping the bottom of the pot, and check that the lentils are becoming soft. If the simmer is vigorous, lower the heat to prevent sticking and splashing.
Blend to your preferred texture. Take the pot off the heat. Use an immersion blender to purée the soup until smooth, or leave a little texture by blending only part of it. If using a countertop blender, work in batches, fill it no more than halfway and vent the lid according to the blender’s instructions; hot soup expands as it blends. Return the soup to the pot if needed.
Finish and serve. Stir in the lemon juice and taste. Add more salt, pepper or lemon as needed. If the soup is thicker than you like, loosen it with hot water a little at a time. Ladle into bowls and finish with parsley, a pinch of cumin or sumac, and lemon wedges. The cooking time is about 35 minutes, including softening, simmering and finishing.

Tips

Rinse, but do not soak, the lentils. Rinsing removes loose dust and helps you spot debris. Red lentils cook quickly and soften readily, so soaking is unnecessary and would make the timing less predictable.
Keep the pot at a gentle simmer. A hard boil can cause lentils to stick on the bottom and vegetables to break apart unevenly. Stir occasionally, especially near the end, and add a splash of water if the soup becomes too thick before the lentils are tender.
Adjust the thickness after blending. Red lentils absorb liquid and continue to thicken as the soup stands. Add hot water or broth gradually to thin it; if it is too loose, simmer it uncovered for a few minutes, stirring often.
Use broth thoughtfully. Vegetable broth works in place of water, but some broths are quite salty. Start with less added salt if yours is seasoned, then adjust after blending and adding lemon. For a brighter finish, add lemon a little at a time rather than trying to correct an overly tart pot with extra salt.

Serving Suggestions

Serve the soup hot in bowls with warm pita, taboon bread or another flatbread for dipping. A simple chopped salad of tomato, cucumber, parsley and lemon makes a fresh contrast to the soft, creamy lentils. You can also offer olives, sliced radishes or pickled vegetables at the table for salty, crisp accompaniments.

Put lemon wedges on the table so each person can adjust the acidity in their own bowl. A small drizzle of olive oil and a sprinkle of parsley add a fresh finish without changing the soup’s gentle seasoning. If serving a larger meal, pair it with roasted vegetables or a plate of hummus and bread; the soup is filling enough to serve as the main dish, too. For a more substantial bowl, add a spoonful of cooked rice or warm chickpeas when serving rather than cooking them into the whole pot.

Variations

Make it more or less tangy: Lemon is stirred in at the end so its flavor stays distinct. Begin with 1 tablespoon (15 ml), taste, then add more if you like a brighter soup. Sumac, a tangy ground berry used in Levantine cooking, is an optional garnish. If you cannot find it, use extra lemon at the table; lemon gives a sharper, juicier acidity rather than sumac’s dry, fruity tartness.

Add gentle warmth: For a little heat, add a pinch of cayenne with the other spices, or serve chili flakes separately. You can also add ½ teaspoon (1 g) ground coriander with the cumin for a rounder, citrusy spice note. Keep the cumin prominent if you want the soup to retain its familiar earthy character.

Make it richer or heartier: Replace up to 1 cup (240 ml) of the water with coconut milk for a creamier soup, though this gives it a distinctly different flavor and is not a traditional-style substitution. For a more substantial meal without changing the seasoning much, top each bowl with cooked chickpeas or serve with rice. If using broth instead of water, taste before adding the full amount of salt.

Leave it chunky: An immersion blender is convenient, but blending is optional. Mash some of the softened lentils against the side of the pot with a spoon and leave the rest whole for a rustic texture. The soup will still thicken as it rests, so keep extra hot water nearby when serving.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. It will thicken as the lentils absorb liquid, so stir in water or broth when reheating. Warm it gently in a saucepan over medium-low heat, stirring often, or microwave it in a covered, microwave-safe bowl with a small splash of water, pausing to stir. Reheat leftovers to 165°F (74°C), stirring so the soup heats evenly.

For longer storage, freeze cooled soup in meal-size airtight containers, leaving a little space for expansion. For best quality, use it within about 3 months. Thaw overnight in the refrigerator or reheat from frozen over low heat, stirring regularly and adding liquid as needed. Once thawed, do not refreeze it; refrigerate any remaining portions and use within 3–4 days of thawing. Add a fresh squeeze of lemon after reheating if the flavor seems less bright.

Frequently Asked Questions

Can I use brown or green lentils instead of red lentils?

You can, but the result will be different. Brown and green lentils generally hold their shape more and take longer to soften, so the soup will be less naturally creamy and may need additional cooking time and liquid. Red lentils are the best choice for the smooth, thick texture in this recipe. If using another variety, follow its package cooking time and blend the soup to your liking.

Do I have to blend Palestinian red lentil soup?

No. Blending creates an especially smooth, cohesive bowl, but it is a matter of preference. Leave it as it is for a more rustic soup, or blend only part of the pot to combine creamy broth with some visible lentils and vegetables. If you skip blending, make sure the lentils are fully soft before serving.

Why is my lentil soup too thick?

Red lentils absorb liquid as they cook and continue to do so after cooking, so thickness is normal. Stir in hot water or broth a few tablespoons at a time until it reaches the consistency you want. If you are reheating it, loosen the soup in the saucepan rather than adding a large amount of cold liquid all at once.

Can I make the soup ahead?

Yes. Make it through blending, cool it promptly and refrigerate it in a covered container. The flavors settle as it rests, while the texture becomes thicker. Reheat it gently to 165°F (74°C), thin it with water or broth if needed, and stir in a little fresh lemon just before serving.

Is this recipe vegan and gluten-free?

As written with water or a suitable vegetable broth, the soup is vegan and contains no gluten-based ingredients. Check the label on packaged broth and any garnish or accompaniment if you are cooking for someone who avoids gluten or animal products. Serve it with gluten-free bread or rice instead of wheat flatbread when needed.

What is sumac, and can I leave it out?

Sumac is a tart, deep-red ground spice used in many Levantine dishes. It is optional here, not essential to the soup. Leave it out, or offer lemon wedges for a fresh sour note; the flavor will not be identical, but the soup will still be well balanced.

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