Palestinian Soup Kitchen: Lemon Lentil Soup Recipe

This Palestinian-style lentil soup, often called shorbat adas, combines red lentils, rice, cumin, and lemon into a warming, gently thick bowl. Palestinian home versions vary, but this one-pot recipe is simple to make and finishes with fresh lemon and parsley for a bright, savory balance.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, finely diced (about 150 g)
3 garlic cloves, minced (about 9 g)
1½ cups red lentils, picked over and rinsed (285 g)
⅓ cup long-grain white rice, rinsed (65 g)
1 teaspoon ground cumin (2 g)
½ teaspoon ground coriander (1 g)
¼ teaspoon ground turmeric (about 0.5 g), optional
7 cups low-sodium vegetable broth or chicken broth (1.65 L), plus up to 1 cup (240 ml) hot water as needed
1¼ teaspoons fine salt (about 7 g), or to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
3 tablespoons fresh lemon juice (45 ml), plus lemon wedges for serving
¼ cup chopped flat-leaf parsley (about 15 g)
¼ teaspoon Aleppo pepper or red pepper flakes (about 0.5 g), optional

Instructions

Spread the lentils on a plate and check for small stones or debris, then rinse them in a fine-mesh strainer under cool water. Rinse the rice separately until the water runs mostly clear. Dice the onion, mince the garlic, and measure the spices while the grains drain. This setup keeps the cooking steps moving smoothly.
Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until it is soft and translucent but not deeply browned. If the onion begins to stick or brown quickly, lower the heat and add a teaspoon of water.
Stir in the garlic, cumin, coriander, and optional turmeric. Cook for about 45 seconds, stirring constantly, just until fragrant. Do not let the garlic turn dark; burnt garlic can make the whole pot taste bitter. Add the rinsed lentils and rice, then stir to coat them with the seasoned oil.
Pour in the broth and add the salt and black pepper. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful onion bits. Raise the heat and bring the liquid to a boil, which usually takes about 3 minutes. Stay nearby, since lentils can foam as the soup comes to a boil.
Once boiling, reduce the heat to low and partially cover the pot, leaving a small gap for steam to escape. Simmer gently for 22 minutes, stirring every 5 minutes and scraping the bottom so the rice does not settle and catch. The lentils should be very soft and beginning to break down, and the rice should be tender.
Check the consistency. For a rustic soup, leave it as it is and use the spoon to break up a few lentils against the side of the pot. For a smoother texture, blend briefly with an immersion blender, or transfer about 2 cups (480 ml) to a countertop blender, venting the lid and holding it with a towel. Avoid blending a full pot of hot soup in a sealed blender.
Stir in the lemon juice and parsley. Taste and adjust the salt, pepper, or lemon a little at a time. If the soup has thickened more than you like, stir in hot water, ¼ cup (60 ml) at a time, until it is easy to ladle. The rice and lentils continue to absorb liquid as the soup stands.
Ladle into warm bowls and add a pinch of Aleppo pepper or red pepper flakes if desired. Serve with lemon wedges so everyone can adjust the tartness at the table. The soup is ready as soon as it is hot and seasoned; no additional resting time is needed.

Tips

Keep the simmer gentle rather than vigorous. A hard boil can make the lentils foam over and encourages the rice to stick to the pot. Stirring regularly is especially helpful during the last 10 minutes, when the soup thickens.
Use low-sodium broth if you want control over the final seasoning. If you have only regular broth, start with less salt, then taste after the lemon goes in. Broth brands vary in saltiness, and lemon can make the soup seem less salty at first.
Red lentils are the easiest choice here because they soften and partly dissolve in about the same time as white rice. Brown or green lentils stay firmer and take longer, so they are not a direct swap in this timing; use them only with an adjusted cooking plan and extra liquid.
If you do not have Aleppo pepper, omit it or use a small pinch of red pepper flakes. Aleppo pepper is mildly fruity and warm, while ordinary flakes are sharper, so begin with less and add more only after tasting.

Serving Suggestions

Serve the soup hot as a light main course or as the first course of a larger meal. Warm pita or other flatbread is useful for scooping up the thicker lentils, while a simple salad of cucumber, tomato, and herbs adds a cool, crisp contrast. Put lemon wedges on the table; some bowls benefit from an extra squeeze, especially if the broth is rich.

For a more substantial meal, serve it with a small plate of olives, sliced vegetables, or a side of roasted cauliflower. A drizzle of good olive oil over each bowl adds a rounded, peppery finish. If you are serving several people, keep the pot on very low heat and stir occasionally, adding a splash of water if the soup becomes too thick before everyone is seated.

Variations

For a vegan version, use vegetable broth; the listed ingredients are otherwise plant-based. Chicken broth gives the soup a deeper savory flavor, while water makes a lighter, more lentil-forward bowl. If you use water, taste carefully at the end and adjust the salt and lemon rather than adding extra seasoning automatically.

Some family versions use bulgur or omit rice, and some are left chunky while others are blended. To use fine bulgur instead of rice, stir in ⅓ cup (about 55 g) during the last 10 minutes of simmering and check its package directions; it will make the soup slightly grainier and more wheat-forward. For a rice-free pot, omit the rice and reduce the broth initially to 6 cups (1.4 L), adding more as needed. The result will be more focused on lentils.

You can add one diced carrot with the onion for a gently sweet note, or stir in a handful of chopped spinach during the last 2 minutes. These are optional additions rather than requirements, and both change the texture and flavor slightly. For extra heat, add a pinch of pepper flakes with the spices; for more citrus aroma, add a little finely grated lemon zest when you stir in the juice.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as the rice and lentils absorb liquid, so store it as-is and loosen individual portions with water or broth when reheating.

Reheat on the stovetop over medium-low heat, stirring often and adding liquid a little at a time until the texture is right. For microwave reheating, cover the bowl loosely, stir midway through, and continue heating until steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and stir well after reheating, since the rice may soften further.

Frequently Asked Questions

Is this a traditional Palestinian soup?

It is a Palestinian-style version of shorbat adas, a lentil soup found in different forms across the region. Ingredients and textures vary by household and locality; some cooks include rice or bulgur, while others keep the soup simpler or blend it smooth. This recipe offers one practical home version, not a claim that there is only one correct method.

Can I make it without a blender?

Yes. Red lentils naturally soften and break down, so the soup will be thick even if you do not blend it. Pressing a few lentils against the pot with the back of a spoon gives it a creamier texture without transferring hot liquid or washing extra equipment.

Why did my soup become so thick?

Rice and lentils keep absorbing broth as they cook and cool, which is normal. Stir in hot water or broth a few tablespoons at a time until the consistency suits you. If the soup has been refrigerated, warm it gently before deciding how much liquid to add, since it loosens as it heats.

Can I use canned lentils?

You can, but they are already cooked and will not break down in the same way as dried red lentils. Cook the rice in the broth until tender first, then add about 3 cups (720 ml) drained and rinsed canned lentils for the final 5 minutes. The finished soup will be less creamy, and you may need less salt depending on the lentils and broth.

Can I prepare the soup ahead?

Yes. Make it fully, cool it promptly, and refrigerate it in covered containers; it will keep for 3 to 4 days. Expect it to thicken overnight. Reheat gently with extra broth or water, then taste again for lemon and salt, since the flavors can seem less bright after chilling.

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