Palestinian Lentil Soup Recipe with Cumin and Lemon

Palestinian lentil soup, often called shorabet adas, is a comforting, gently spiced soup made with red lentils, rice, onion, and cumin. This version simmers into a hearty, spoonable bowl and gets a bright finish from lemon. Palestinian cooks make lentil soup in many family and regional styles, so the rice, thickness, and seasonings can vary.

Ingredients

1 cup (190 g) dried red lentils
⅓ cup (65 g) white rice, such as long-grain or basmati
2 tablespoons (30 ml) olive oil
1 medium yellow onion (about 150 g), finely chopped
2 garlic cloves (about 6 g), minced
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground turmeric
¼ teaspoon (0.5 g) ground black pepper
7 cups (1.65 L) low-sodium vegetable broth or water, plus more as needed
1¼ teaspoons (7 g) fine salt, or to taste; use less if your broth is salted
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
¼ cup (15 g) chopped fresh parsley, for serving

Instructions

Rinse the lentils and rice. Put the red lentils in a fine-mesh strainer and rinse under cool water, picking out any small stones or debris. Rinse the rice separately until the water is less cloudy. Drain both well. This quick rinse removes loose starch and dust; soaking is not needed for this recipe.
Soften the onion. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for about 6 minutes, stirring now and then, until it is soft and translucent but not deeply browned. If the onion starts to stick or take on color too quickly, lower the heat and add a tablespoon of water.
Add the garlic and spices. Stir in the garlic, cumin, turmeric, and black pepper. Cook for 1 minute, stirring constantly, until fragrant. Keep the garlic moving so it does not scorch; burnt garlic can make the finished soup taste bitter.
Add the lentils, rice, and liquid. Tip in the drained lentils and rice, then pour in the broth or water. Stir well, scraping the bottom of the pot to loosen any flavorful onion bits. Add the salt, starting with less if you are using a salty broth.
Simmer until tender. Raise the heat and bring the soup just to a boil. Reduce the heat to low, cover the pot partially, and simmer gently for 27 minutes. Stir every 7 to 8 minutes, especially near the end, because the rice and lentils can settle and catch on the bottom. The lentils should be soft and beginning to break apart, and the rice should be tender. If the soup bubbles hard, lower the heat; a quiet simmer gives the grains time to cook without sticking.
Adjust the texture. Stir the soup and check its consistency. For a rustic, textured soup, leave it as it is and use the back of a spoon to mash a few lentils against the pot. For a smoother finish, use an immersion blender briefly, keeping some texture rather than blending until completely pureed. You can also transfer a few cups to a blender, vent the lid carefully to let steam escape, blend, and return the mixture to the pot.
Season and finish. Stir in the lemon juice, then taste and adjust the salt, pepper, or lemon. If it is thicker than you like, add hot water or broth a little at a time; it will thicken further as it stands. Ladle into bowls and top with parsley. Serve with lemon wedges so everyone can brighten their own bowl.

Tips

Choose red lentils for this timing. Red lentils soften quickly and give the soup its characteristic thick, creamy body. Brown or green lentils stay firmer and take longer to cook, so they are not a direct swap here; if you use them, expect a different texture and cook until tender, adding liquid as needed.
Rinse, but do not soak. Rinsing removes loose debris and excess surface starch. Soaking is unnecessary for split red lentils and rice in this recipe, and it would make the stated cooking time less reliable.
Keep the simmer gentle and stir the bottom. Once the soup boils, lower the heat and partially cover the pot. A vigorous boil can make the rice break down unevenly, while an unstirred pot may scorch where the lentils settle. Use a heavy pot if you have one.
Adjust salt after adding lemon. Broths vary in saltiness, and lemon changes how the seasoning tastes. Start conservatively, then taste the finished soup before adding more salt. If the flavor seems flat rather than salty, a little extra lemon may be all it needs.

Serving Suggestions

Serve the soup hot as a light main course or as the first course of a larger meal. Warm pita, other flatbread, or crusty bread makes an easy accompaniment for scooping up the thick lentils. A simple side salad of cucumber, tomato, parsley, and lemon gives the meal a fresh contrast; olives or sliced radishes also work well alongside the warm, earthy soup.

For serving, finish each bowl with parsley, a squeeze of lemon, and a small drizzle of olive oil if you like. Keep extra lemon wedges on the table rather than adding a large amount of juice to the whole pot at once, since diners may prefer different levels of acidity. If serving the soup as a starter, use smaller bowls; as a main, offer bread and a salad so the meal feels complete.

Variations

Palestinian lentil soup has plenty of household variations. Some cooks make it with rice, while others leave the rice out or use another grain; this recipe includes a modest amount to make the soup more substantial. For a rice-free pot, omit the rice and reduce the broth to 6 cups (1.4 L) to start, then add more as needed. The soup will be more focused on lentils and may need a few minutes less simmering, so check the texture as it cooks.

For a stronger cumin flavor, increase the cumin to 1½ teaspoons (3 g). A pinch of ground coriander can add a citrusy, herbal note, while a little extra black pepper gives gentle warmth. If you like a more pronounced tang, offer additional lemon at the table. Fresh mint can replace some or all of the parsley as a garnish, though it gives the bowl a different, distinctly cool herbal aroma.

To add vegetables, stir in 1 small diced carrot (about 70 g) with the onion, or add a handful of chopped spinach during the final few minutes of simmering. These are practical additions rather than required ingredients. For a richer finish without dairy, stir in another teaspoon of olive oil per serving. If you prefer a thinner soup, add hot broth or water after cooking; if you want it thicker, simmer uncovered for a few extra minutes while stirring often.

Storage and Reheating

Let leftover soup cool briefly, then refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Rice and lentils continue to absorb liquid as the soup sits, so it will usually be much thicker the next day; that is normal and does not mean it has dried out.

Reheat only the amount you plan to serve, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add water or broth a few tablespoons at a time until the soup loosens to your preferred consistency. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the whole pot. For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion; use within about 3 months for best quality. Thaw overnight in the refrigerator and reheat as above. The rice may soften further after freezing, but stirring and adding liquid helps restore a pleasant soup texture.

Frequently Asked Questions

Is this the same as shorabet adas?
Shorabet adas is a general Arabic name for lentil soup, and recipes differ across places and families. This Palestinian-style version uses red lentils, rice, cumin, and lemon. Other versions may use different lentils, grains, vegetables, or seasonings, so there is no single formula that represents every household.

Can I make the soup without rice?
Yes. Leave out the rice and begin with about 6 cups (1.4 L) of broth or water, adding more if the soup becomes too thick. Red lentils still make a satisfying soup on their own, though the finished bowl will be less grainy and somewhat less substantial. Check the lentils for tenderness rather than relying only on the recipe timing.

Do I need to blend Palestinian lentil soup?
No. Red lentils naturally soften and break down during simmering, so you can serve the soup as-is for a rustic texture. Mashing a few lentils with a spoon thickens it without equipment. Blend briefly if you want a smoother bowl, but avoid overfilling a countertop blender with hot liquid; steam needs a safe way to escape.

Can I use canned lentils?
Dried red lentils are best for this recipe because they cook into the broth and create the soup’s thick body. Canned lentils are already cooked and usually remain more intact, so they will not give quite the same texture. If using them, cook the onion, spices, rice, and broth until the rice is tender first, then stir in drained canned lentils near the end and warm them through. You may need less salt because canned lentils can be salted.

Why is my soup too thick the next day?
The rice and lentils continue absorbing liquid as the soup cools and rests. Stir in hot water or broth during reheating, a little at a time, until it is as loose as you like. Taste again after thinning, since the extra liquid can soften the seasoning; adjust with salt or lemon if needed.

Can I make it ahead?
Yes. The soup can be cooked a day or two ahead and refrigerated, then gently reheated with extra broth or water. For the brightest lemon flavor, add the lemon juice after reheating or let each person season their bowl. Follow the storage guidance above and bring reheated leftovers to 165°F (74°C).

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