SHURBAT AL-ADAS (LENTIL SOUP)

Shurbat al-Adas, or Middle Eastern Lentil Soup, is a warm and comforting dish loved across the Arab world. Known for its simplicity, earthy flavors, and nourishing qualities, this soup is especially popular in countries like Lebanon, Egypt, Syria, Jordan, and the Gulf region.

The name itself is derived from Arabic — “Shurba” meaning soup, and “Adas” meaning lentils. Traditionally prepared with red lentils, onions, garlic, tomatoes, and a blend of aromatic spices, this soup is smooth, hearty, and satisfying. A dash of cumin, turmeric, and coriander gives it its signature depth, while a final squeeze of lemon juice brightens the flavors.

During the holy month of Ramadan, Shurbat al-Adas is often served to break the fast, as it is both light on the stomach and highly nourishing. Rich in plant-based protein, fiber, and essential vitamins, it makes a wholesome meal when paired with warm pita bread, crunchy croutons, or fresh salads like fattoush and tabbouleh.

Preparation time: 15 minutes

Cooking time : 25 minutes

Serves: 2 persons

Ingredients:

1 cup red lentils, rinsed
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, diced
1 medium potato, diced
1 tomato, chopped
1 tsp cumin powder
1 tsp red chilli powder
4 cups vegetable broth or water
2 tbsp oil
1/2 lemon
Salt to taste

Method:

Heat olive oil in a large pot. Add onions, garlic and sauté until soft and golden.

Stir in carrot, potato and tomato, cooking for a few minutes until fragrant.

Add the washed lentils, cumin powder and red chilli powder. Mix well.

Pour in the broth or water, season with salt and bring to a boil.

Reduce the heat and simmer for 20–25 minutes, until lentils and vegetables are tender.

Blend the soup with a hand blender until smooth (or leave it slightly chunky, as preferred).

Adjust seasoning, and simmer for another 2–3 minutes. Finally squeeze lemon and turn off the heat.

Serve hot.

Serving Suggestion:
Enjoy with warm pita bread, crispy croutons, or alongside a fresh salad.