Shorbat Adas (Lentil Soup)
A warm, silky red lentil soup with cumin and lemon — light for iftar, filling for suhoor.
Serves: 4–6 people
Time: 30–40 minutes
Ingredients
Main
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed (optional but tasty)
1 cup red lentils, rinsed well
1 medium carrot, chopped (optional, adds sweetness)
1 medium potato, chopped (optional, makes it extra creamy)
1.5 litres vegetable or chicken stock (or water
Spices
1½ tsp ground cumin (plus extra for serving)
½ tsp turmeric (optional)
½ tsp black pepper
Salt to taste
Finish
Juice of ½–1 lemon
Optional toppings: crispy fried onions, parsley, croutons, extra olive oil
Step-by-step
1) Start the flavour base
Heat olive oil in a pot on medium heat.
Add onion and cook 6–8 minutes until soft and lightly golden.
Add garlic (if using) and cook 30 seconds.
2) Add lentils + stock
Add rinsed red lentils (and carrot/potato if using).
Pour in stock/water and stir.
Bring to a boil, then reduce to a gentle simmer.
3) Simmer until soft
Simmer 15–20 minutes, until the lentils are completely soft and starting to break down.
Stir occasionally so nothing sticks.
4) Blend for that classic smooth texture
Turn off the heat. Blend with a stick blender until smooth (or leave it slightly chunky if you like).
5) Season like the Middle East does 😄
Add cumin, turmeric (optional), pepper, and salt.
Simmer 2–3 minutes so the flavours settle.
6) Lemon finish (the best part!)
Turn off the heat. Stir in lemon juice. Taste and adjust.
Serving ideas
Sprinkle extra cumin on top
Add a drizzle of olive oil
Serve with warm pita bread and lemon wedges