Lebanese Lentil Soup recipe (Easy Shorbet Adas)

Looking for an authentic and delicious Lebanese lentil soup recipe that’s both hearty and nutritious?

This Lebanese red lentil soup is a comforting dish packed with flavors of cumin, garlic, and turmeric, balanced with the richness of olive oil, onions, and celery.

It’s a staple in Lebanese households, perfect for warming up on chilly days. With protein-packed red lentils, fiber-rich vegetables, and a fragrant blend of spices, this one-pot soup is not only easy to prepare but also an excellent source of plant-based nutrition.

Follow this simple, step-by-step recipe and enjoy a wholesome bowl of Lebanese lentil soup with dinner tonight!

Red Lentil Soup, called Shorbat Adas in Arabic, is a staple Lebanese recipe that I grew up eating! It’s traditionally made with red lentils, onions, cumin, and lemon juice. But I like to add short-grain rice and carrots to this lentil soup recipe to make it hearty and colorful and a little creamier.

This Arabic lentil soup recipe is popular in Lebanon. It’s naturally gluten-free and vegan and it freezes well for later!

Your family will love warming up to this soup in the upcoming cold months. 

Why You’ll Love This Lebanese Lentil Soup Recipe

• Simple to make: With a handful of ingredients, this traditional Lebanese lentil soup is easy to prepare in a large pot or dutch oven on medium heat.
• Great source of plant-based protein: This vegan lentil soup is packed with red split lentils and white rice, making it a healthy soup for anyone looking for a nutritious meal. Lentils are also a rich source of protein and fiber helping you get your daily values of these important nutrients. 
• Customizable: You can easily add brown lentils, green lentils, or veggies like swiss chard to boost the nutrition. Use an immersion blender or hand blender to achieve a creamy soup texture.
• Perfect for meal prep: Store leftovers in an airtight container or a freezer-safe container for later. It’s an ideal soup to enjoy the next day or freeze for busy weeks.
• Versatile flavors: Garnish with fresh parsley, a squeeze of fresh lemon juice, or serve with pita bread, crusty bread, or even a sprinkle of feta cheese for added flavor.
• Ideal for various diets: This vegan soup fits into many dietary plans, including those following a medically restrictive diet or a calorie diet, while still being flavorful and satisfying.
• Great way to feed a crowd: Made in a big pot, this staple soup is perfect for family gatherings, the month of Ramadan, or simply for enjoying with loved ones.

Ingredients to Make Lebanese Lentil Soup

• Red lentils: The star of the recipe, these red split lentils cook quickly and give the soup its naturally creamy texture.
• Rice: A small amount of white rice adds heartiness and depth, but you can also use brown rice for extra fiber.
• Vegetable broth: Provides a flavorful base. You can also substitute with low-sodium vegetable broth or chicken broth if preferred.
• Olive oil: Use extra virgin olive oil to sauté the vegetables and give the soup a rich, healthy flavor.
• Onions: Chopped onions add a subtle sweetness and form the base of this traditional Lebanese soup.
• Garlic: Minced garlic adds a fragrant and savory depth that pairs perfectly with the other spices.
• Celery and carrots: These pantry staples provide added texture, nutrition, and flavor to the soup.
• Spices: Cumin, black pepper, and a pinch of turmeric are essential for that authentic Middle Eastern flavor. Add curry powder or 7-spice mix for a richer taste if desired.
• Fresh parsley (optional): A sprinkle of fresh herbs like parsley or cilantro is a great way to brighten the flavors and add a fresh touch.
• Lemon wedges (optional): Serve with fresh lemon juice to enhance the flavor and balance the richness.
• Optional add-ins: Feel free to add Swiss chard, bell peppers, or sweet potatoes for a veggie boost.

How to Make Crushed Lentil Soup

1. Heat the olive oil: In a large, heavy-bottomed pot or dutch oven, heat extra virgin olive oil over medium heat.
2. Cook the onions: Add the chopped onions. Stir occasionally until the onions are softened and translucent.
3. Add the garlic: Stir in the minced garlic and cook until fragrant, about a couple of minutes.
4. Add vegetables and lentils: Toss in the diced celery, carrots, red lentils, rice, and spices like cumin and turmeric. Stir frequently until the cumin releases its aroma.
5. Pour in the broth: Add the vegetable broth or low-sodium vegetable stock and bring the soup to a boil.
6. Simmer: Reduce to low heat and let the soup cook until the red lentils and white rice are fluffy and fully cooked, about 20-25 minutes.
7. Blend (optional): For a creamy soup texture, use an immersion blender or hand blender to blend the soup to your desired consistency.
8. Finish with lemon,  salt, and black pepper: Stir in fresh lemon juice to brighten the flavors and give the soup a refreshing zing. Add salt and black pepper to taste.
9. Serve: Enjoy this delicious bowl of soup with a side of pita bread or crusty bread. For meal prep, store leftovers in a freezer-safe container or airtight container for later use.

Tips for Making the Best Lentil Soup

1. Choose the right lentils: For this traditional Lebanese lentil soup, it’s best to use red lentils or yellow lentils. Both are small, split lentils that cook down to a soft, creamy texture, making them perfect for this shorbet adas recipe. You can also experiment with brown lentils or green lentils, though they will have a firmer texture.
2. Stir to prevent sticking: As the lentil soup simmers on lower heat, make sure to stir occasionally. This prevents the lentils from burning or sticking to the big pot. If you prefer a thinner consistency, gradually add more water or vegetable broth. Keep in mind, the soup will naturally thicken as it cooks and even more by the next day.
3. Sauté onions for added flavor: Sautéing chopped onions in extra virgin olive oil before adding the lentils enhances the flavor of the soup. This step is a good practice in most soup recipes to build depth. However, if you’re in a rush, you can toss everything together and bring it to a boil—just keep it simple!
4. Add lemon juice at the end: Stirring in fresh lemon juice right before serving adds a bright, refreshing contrast to the rich, hearty lentils. Adding it after cooking ensures the soup doesn’t become sour but still gets a fresh citrus zing.

Popular Substitutions & Additions

• Swap white rice for brown rice: If you prefer brown rice over white rice, just remember that it takes a bit longer to cook. For the best texture, use short-grain brown rice. It adds a little more fiber and pairs well with the creamy lentils, though you’ll need to allow for extra cooking time.
• Boost the veggies: While I love the simplicity of this traditional Lebanese lentil soup, you can easily add more vegetables without altering the texture. Since the lentils naturally break down as they cook, blending everything together creates a smooth consistency, even if you toss in extra veggies. Try adding celery, zucchini, or even a bit of jalapeno for a kick to this popular soup. 
• Experiment with spices: Though the classic seasonings are cumin, salt, and black pepper, feel free to get creative! Adding spices like paprika, turmeric (like I did in this recipe), or even a touch of cinnamon can bring a unique flavor twist to the soup without overpowering the traditional taste.
• Use vegetable broth for more flavor: Instead of just using water, swap in vegetable broth or even low-sodium vegetable broth to enhance the soup’s flavor. It’s a simple substitution that makes the soup richer and more savory.

Types of Lentils to Use in Lebanese Lentil Soup

When it comes to making Lebanese crushed lentil soup, choosing the right type of lentil is key. While this recipe traditionally uses red lentils, you can experiment with other types of lentils like yellow lentils or even brown lentilsfor a slightly earthier flavor and thicker texture.

If you’re looking to diversify your kitchen staples, keep a variety of lentils on hand for different recipes.

For a creamier soup, stick to the red or yellow varieties, as they tend to break down and create that perfect, silky texture. Meanwhile, green lentils and brown lentils retain their shape better, offering a chunkier, heartier consistency.

This flexibility makes lentil soup not only versatile but also a pantry staple, perfect for experimenting with different textures and flavors.

How to Make Lentil Soup in an Instant Pot or Slow Cooker

Want a faster, hands-off way to make this simple soup? Using an instant pot or slow cooker makes meal prep a breeze.

• For the instant pot, sauté the onions, garlic, and spices on the sauté setting before adding the lentils, rice, and broth. Pressure cook on high for about 10 minutes, then allow it to release naturally. You’ll have the same rich, flavorful soup with minimal effort and less cooking time.
• If you prefer a slow cooker, combine all the ingredients at once and cook on low for 6–8 hours or on high for 3–4 hours. Just before serving, blend it for that smooth texture or keep it chunky, depending on your preference.

This method makes it easy to whip up a delicious Lebanese soup without hovering over the stove.

Nutritional Benefits of Lebanese Lentil Soup

There’s a good reason why the Mediterranean diet is always ranked the best in the world. Lebanon is located on the eastern shore of the Mediterranean Sea therefore Lebanese dishes are famous for being heart healthy and loaded with plant-based protein and lots of fiber. 

This delicious soup is more than just comfort food—it’s loaded with health benefits. Lentils are packed with nutrient information that’s hard to beat. They’re rich in protein, fiber, and a variety of essential vitamins and minerals like iron, folate, and magnesium, making this soup a true powerhouse.

The use of extra virgin olive oil adds healthy fats, while the inclusion of fresh cilantro or parsley brings a boost of antioxidants.

Additionally, lentils are known to support heart health and stabilize blood sugar, making this soup a great choice for those following a calorie diet or seeking a balanced meal.

Whether you’re preparing it in a big pot for the family or just for personal consumption, this vegan soup is a wholesome dish that aligns with many health goals.

How to Serve Lebanese Lentil Soup

While this traditional Lebanese soup is delicious on its own, you can elevate this dish by pairing it with complementary side dishes. A squeeze of fresh lemon juice or lemon wedges adds brightness and a tangy twist that balances the hearty, earthy flavor of the lentils.

For a richer option, serve the soup with a dollop of feta cheese or top with fresh herbs like cilantro for extra freshness.

If you’re looking for a more filling meal, pair it with pita bread, crusty bread, or even some pita chips for added texture.

This soup is a staple during the month of Ramadan, and it’s also a comforting dish perfect for cold days or when you want a light, nourishing meal.

Full Video Tutorials and Recipe Card for Easy Cooking

For visual learners, be sure to check out the full video tutorial I posted on Instagram that shows you every step of making this Lebanese lentil soup recipe. Following along with a video or using the recipe card below allows you to prepare this soup with ease, even if you’re new to cooking Middle Eastern dishes.

This approach is especially helpful for those who want to replicate the flavor of their favorite Lebanese restaurants right in their own kitchen.

How to Store & Reheat Lentil Soup

Once your Lebanese crushed lentil soup has cooled to room temperature, transfer it to an airtight container. This will help maintain the flavor and freshness of the soup.

When you’re ready to enjoy the leftovers, simply reheat the soup on medium-high heat on the stovetop, stirring occasionally. If the soup has thickened overnight, you can add a little water or chicken stock to adjust the consistency.

For a quicker option, you can also reheat it in an instant pot or microwave. The best part is that the flavors deepen after a day, making the soup even more delicious!

How Long Will Lentil Soup Last in the Fridge?

Stored in an airtight container, this simple soup will last for up to 5 days in the fridge. Just make sure it’s cooled down to room temperature before sealing it.

As one of the most popular soups in Lebanese restaurants, this dish maintains its flavor and texture, especially when properly stored.

It’s a great personal consumption choice for quick lunches or dinners throughout the week!

Can I Freeze Crushed Lentil Soup?

Absolutely! This delicious soup freezes beautifully, making it a perfect make-ahead meal. Once cooled, portion the soup into freezer-safe containers and store it for up to 3 months.

When you’re ready to serve, thaw it in the fridge overnight and then reheat it on medium-high heat. Whether you’re using a soup maker, slow cooker, or stovetop, this Lebanese lentil soup recipe remains flavorful and comforting.

Adding a fresh squeeze of lemon or some fresh cilantro upon reheating gives it that freshly made taste.

Frequently Asked Questions

Lebanese Lentil Soup

This Crushed Lentil Soup is my go-to soup when it’s cold outside, and I’m craving a Middle Eastern soup recipe. This Lebanese lentil soup recipe is filling, nutritious, and the whole family loves it. This recipe is a staple in most Lebanese households and you’ll find that some make it without carrots, some leave out the rice and some make it with water instead of broth or stock.

Don’t forget to bookmark or print the recipe card for future reference, and feel free to share your star rating with our community of fellow home cooks. Your feedback helps others discover just how versatile and flavorful this delicious Lebanese soup truly is!

For more Lebanese recipes: 

• One Pan Chicken Drumsticks and Potatoes With Garlic
• Authentic Lebanese Shawarma Recipe With Tahini Sauce

If you try this Lebanese Lentil Soup Recipe or any other recipe on the Mom Nutritionist blog, then don’t forget to rate the recipe and leave a comment below! And if you took some pictures, share it on Instagram so I can repost on my stories! 

Lebanese Lentil Soup Recipe (Easy Shorbet Adas)

Lebanese Lentil Soup Recipe is a rich, warming soup that combines red lentils, vegetables, cumin, turmeric and lemon juice. This soup is naturally gluten-free and vegan, is easy to make and freezes well for later! Your family will love warming up to this soup in the cold months! 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Lebanese

Servings 6 servings

Calories 134 kcal

Equipment

• Non-Stick Cast Iron Dutch Oven
• Cuisinart Immersion Blender

Ingredients

  

1x2x3x

• 3 tablespoons olive oil extra virgin
• 1 cup onions chopped
• 4 cloves garlic minced
• 1 cup celery diced
• 1 cup carrots diced
• 1 cup red lentils
• 1/3 cup short-grain rice
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt to taste
• 1/4 teaspoon black pepper to taste
• 10 cups vegetable broth or vegetable stock
• 1 lemon juiced
• 1/4 cup fresh parsley chopped, for garnish

Instructions

 

• In a large, heavy-bottomed pot or dutch oven, heat extra virgin olive oil over medium heat.
• Add the chopped onions. Stir occasionally until the onions are softened and translucent.
• Stir in the minced garlic and cook until fragrant, about a couple of minutes.
• Toss in the diced celery, carrots, red lentils, rice, cumin, turmeric, salt and black pepper. Stir frequently until the cumin releases its aroma. About 4 minutes.
• Add the vegetable broth or low-sodium vegetable stock and bring the soup to a boil.
•  Once boiling, reduce to low heat, cover, and let the soup cook until the red lentils and white rice are fluffy and fully cooked, about 30-35 minutes. Stir once or twice throughout to avoid sticking to the bottom of the pot.
• Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. You can also use a high-speed blender for a smoother consistency if you prefer.
• Stir in the lemon juice and chopped fresh parsley to serve.

Notes

Storage: Store any leftovers in an airtight container. The soup will last about 5 days in the fridge.

Sourcing: You can find red lentils at Middle Eastern markets, natural-foods stores or in large supermarkets, often located with other Middle Eastern ingredients or the International aisle. 

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 226mgPotassium: 234mgFiber: 5gSugar: 3gVitamin A: 3857IUVitamin C: 17mgCalcium: 38mgIron: 1mg

Keyword Lentil Soup

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