A bowl of lentil soup garnished with lemon and herbs is served with pita bread on a white plate against a white background.
Carroll, Lauren /CRS
Carroll, Lauren /CRS

Red Lentil Soup — Lebanon

Prep Time: 15 min Cooking Time: 40 min Servings: 5

Lentil soup has a rich history that dates back thousands of years. It is even mentioned in the Bible, when Esau returns from the fields hungry and trades his birthright to his brother Jacob for red lentil stew and bread. 

In Lebanon, red lentil soup is known as shorbet adas. This comforting dish is often seasoned with cumin and turmeric and made with a variety of vegetables. A squeeze of lemon adds a bright, tangy flavor.

Ingredients

  • 1 tablespoon extra-virgin olive oil 
  • 1 yellow onion, chopped 
  • 2 carrots, diced 
  • 2 celery sticks, diced 
  • 3 garlic cloves, minced  
  • 1½ cups red lentils 
  • 8 cups vegetable broth, or more to make a thinner soup  
  • 1 lemon, juiced  
  • 1 teaspoon ground turmeric  
  • 1½ teaspoons ground cumin  
  • Salt and pepper to taste 
  • Fresh parsley, chopped, optional  

Preparation

  1. Remove any debris in the lentils. Rinse lentils under cold water and set aside.  
  2. Chop the vegetables and prepare the spices.  
  3. In a large pot, heat the olive oil over medium heat. Add the onions, garlic and spices. Cook until the onions are soft, about 7-10 minutes.  
  4. Add the red lentils and stir, coating the lentils in the onion-spice mixture.  
  5. Stir in the vegetable broth and cook on medium heat for 15 minutes.  
  6. Add the celery and carrots. Simmer for 10 minutes.  
  7. Turn off the heat and stir in the fresh parsley and lemon juice.  
  8. To puree the soup, let it cool for about 5 minutes. Transfer part of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot.   
  9. Stir the blended soup back into the pot, and add salt and pepper to taste.   
  10. Top with fresh parsley or add additional lemon if preferred. 

Serving Notes

  • Serve with cooked rice added to the soup. 
  • Add extra lemon juice to taste. 
  • Add cayenne or red pepper flakes to make it spicy.  
A smiling girl in a purple shirt sits on a tree branch, surrounded by green leaves and rocks in the background.

A Story of Hope from Lebanon

Through faith, family and the olive harvest, Zeina’s story shows how one community in Lebanon is holding on to hope amid hardship.

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