6-Ingredient Lebanese Lentil Soup (Shorbat Adas)

This Lebanese lentil soup comes together from a handful of pantry staples you likely already have. Red lentils, onion, garlic, cumin, and a generous squeeze of lemon at the end build a bowl that is earthy, bright, and surprisingly creamy without any dairy.

It is the kind of soup that cooks while you unwind after work. The simplicity means you taste every single ingredient, and after 25 minutes on the stove you have something that feels both light and deeply satisfying.

Why This Soup Is a Weeknight Hero

The soup is completely hands-off once the lentils hit the pot. I stir a few times, but mostly I let the heat do the work. The red lentils break down into a silky, pale-orange broth that thickens on its own.

The cumin warms everything without shouting, and the lemon cuts through the richness just before serving. That one-two punch of spice and acid is what makes it taste like more than a quick pantry meal.

I keep coming back to it on cold evenings because it is filling without weighing me down. A bowl with some warm pita on the side is often all I want.

Ingredients

• 1 cup red lentils: no need to soak, they cook quickly.
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 5 cups water or vegetable broth
• 1 lemon: juiced, plus extra wedges for serving

Variations / Substitutions

• Make it herby: stir in a handful of chopped fresh parsley or cilantro right before serving.
• Add a pinch of turmeric: a quarter teaspoon gives the soup a deeper golden color and a subtle earthy note.
• Use brown lentils: they stay firmer and need closer to 35 minutes of simmering; the soup will be less creamy.
• Toss in greens: wilt a few handfuls of baby spinach into the hot soup just before you take it off the heat.
• Make it heartier: stir in a spoonful of cooked rice or broken vermicelli at the end.

Moroccan Couscous Salad is a fresh salad to serve alongside this soup.

How To Make Lebanese Lentil Soup

Step 1: Sauté the Aromatics

Warm the 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until the pieces turn translucent and smell sweet. Stir in the minced garlic and cook for 1 minute more, just until fragrant.

The onion should soften before you add anything else. If the garlic starts to color too quickly, lower the heat a touch so it does not taste bitter.

Step 2: Toast the Cumin and Lentils

Sprinkle the 1 teaspoon cumin over the onion mixture and stir for 30 seconds, until the spice smells toasty and warm. Add the 1 cup red lentils and stir to coat them in the oil and aromatics.

That quick toasting deepens the cumin and gives the lentils a subtle nutty edge before the liquid goes in.

Step 3: Simmer the Lentils

Pour in the 5 cups water or broth, then add the 1 teaspoon salt and ½ teaspoon black pepper. Bring everything to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. You will know the lentils are ready when they look soft and are falling apart.

Give the pot a stir every few minutes. The soup will thicken and take on a warm amber color as the lentils break down. If it ever looks too thick for your liking, just add a splash of water.

Step 4: Blend Until Silky

Remove the pot from the heat. Use an immersion blender to puree the soup right in the pot until it is completely smooth and creamy. You can also leave it partly chunky if you prefer more texture.

Taste the soup and add more salt or pepper if needed. Stir in the lemon juice, which will brighten every spoonful.

Step 5: Ladle and Serve with Lemon

Ladle the hot soup into bowls. Finish each one with a light drizzle of olive oil, a crack of black pepper, and a lemon wedge on the side so everyone can add an extra squeeze. Serve with warm pita bread for scooping.

A Few Tips for the Best Lentil Soup

• Red lentils are the key to the creamy texture; brown or green lentils stay firmer and need a longer simmer.
• Keep the heat at medium when cooking the aromatics so the garlic softens without burning.
• Stir the lemon juice in right before serving so it keeps its bright, fresh edge.
• For an ultra-smooth finish, pass the blended soup through a fine-mesh strainer.
• Stir in a handful of cooked rice or small pasta at the end if you want a heartier bowl.

Scale the recipe for a crowd:

Storing and Freezing Lentil Soup

• Refrigerate: keep in a sealed container for up to 4 days. The soup will thicken as it chills, so add a splash of water when you reheat it.
• Reheat: warm gently on the stove over low heat, stirring often, until hot all the way through.
• Freeze: cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

What to Serve With Lentil Soup

Warm pita bread is perfect for dipping and tearing into the soup. A crunchy fattoush salad with a sharp sumac vinaigrette adds a fresh contrast. On the side, a small plate of pickled turnips or olives brightens the whole meal.

Frequently Asked Questions

Can I use brown or green lentils instead?

No, those lentils hold their shape and need a longer cooking time. Red split lentils give you the creamy texture this soup relies on.

Do I have to blend the soup?

Not at all. Many families serve it chunky. Just simmer until the lentils are tender and skip the blending step.

How do I thin out leftover soup?

Stir in a splash of water or broth while reheating until it loosens to the consistency you like.

Lebanese Lentil Soup Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 240

Ingredients Method Notes

Ingredients

  

• 1 cup red lentils
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 5 cups water or vegetable broth
• 1 lemon, juiced, plus extra wedges for serving

Method

 

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent, then stir in the garlic for 1 minute.
2. Sprinkle in the cumin and stir for 30 seconds, then add the lentils and stir to coat.
3. Pour in the water or broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are completely soft.
4. Puree the soup with an immersion blender until smooth, or leave it partly chunky. Stir in the lemon juice, then taste and adjust the seasoning.
5. Ladle into bowls, drizzle with a little olive oil, and serve with lemon wedges.

Notes

Red lentils do not need soaking. This soup is naturally vegan and gluten-free. Leftovers thicken in the fridge, so add a splash of water when reheating.