LEBANESE LENTIL SOUP (SHORBET ADAS)

  LEBANESE LENTIL SOUP (SHORBET ADAS)

My family’s favourite (and authentic) Lebanese lentil soup (shorbet adas) is made with orange lentils, rice, vegetables and spices. The is the best Arabic lentil soup recipe.

Lebanese Lentil Soup is a staple soup in my family - it features several times in my menu over the cooler months.

This soup is called 'shorbet adas' (or shorbat adas) in Arabic, and it's one of my top two favourite soups - I always want to lick the bowl dry afterwards.

✔️WHAT YOU’LL NEED

🥘 INGREDIENTS

Olive oil is used to sweat the onions and garlic in the spices at the start of cooking this soup.

Brown onion, carrot and celery - this shorbet adas only uses these three vegetables which complement each other well. Chop them up into small pieces.

Garlic - use freshly crushed garlic where possible, otherwise frozen or garlic flakes can be used.

Red lentils (visually when we look at these they are orange lentils) are the hero of this Lebanese soup.

Short/medium grain rice helps to thicken this soup up.

Vegetable stock adds flavoring and brings this soup together. No additional salt is needed.

Since I switched my diet, I now use a good veggie stock* to make this a vegan lentil soup. Please check the veggie stock for gluten, corn, soy or nuts.

Lemon should be freshly squeezed and added at the end, once the heat is turned off.

Additional lemon in the form of wedges can be served with this Lebanese lentil soup. 

Ground turmeric* is wonderful for adding a vibrant color along with the health benefits that come with this spice.

Ground cumin* is a key flavor, do not skip this spice.

Flat-leaf parsley is finely chopped and added into the soup at the end but is also used as a garnish.

INSTRUCTIONs

Step 1 - In a large pot heat olive oil on med-high heat. Add onion, garlic and spices, sweat until the onions have softened.

Step 2 - Add lentils, stir through until a coated in olive oil.

Step 3 - Add vegetable stock and rice. Cover and cook on a medium heat for 15 minutes.

Step 4 - Add celery and carrot and simmer for another 10 minutes with the lid on.

Step 5 - Turn heat off and stir through half of the chopped parsley and the lemon juice.

Blend with an immersion (handheld) blender* until soup is part smooth, part chunky. 

Step 6 - Garnish with the other half of parsley and serve with a wedge of lemon. 

 

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