Shorbat Adas Lentil Soup
Fry the onion, carrot, and garlic with cumin, coriander, and turmeric before the lentils go in. That spiced base is what makes this pot worth the 10 minutes of prep.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- kcal
- 388.8
- protein
- 18.5 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 3 cloves
- 2 tsp
- 1 tsp
- ½ tsp
- 1 ¼ l
- 2 tbsp
- 1 tsp
- ½ tsp
- 10 g
Process
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Rinse the red lentils in a sieve under cold running water until the water runs clear, then drain well.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and potato and cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic, ground cumin, ground coriander, and turmeric and stir for 1 minute until fragrant.
Add the drained red lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils and vegetables are completely soft and falling apart.
Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth, or cool slightly and blend in batches in a stand blender.
Stir in the lemon juice, salt, and black pepper. Taste and adjust the salt and lemon. If the soup is thicker than you like, thin it with a splash of hot water.
Ladle into bowls and scatter over the chopped flat-leaf parsley. Serve hot with lemon wedges on the side.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the lentils long enough before blending. They should be completely collapsed and mushy; if you can still feel a firm lentil, simmer 5 more minutes, or the soup will taste grainy.
- Red lentils break down far more readily than brown or green lentils, so use red here. If you only have brown lentils, expect a chunkier soup and add 10 to 15 minutes of cooking time.
- Salt added at the start can toughen the lentil skins, so season at the end after blending. The lemon juice is not optional; it lifts the earthy flavor and makes the soup taste finished rather than flat.
- If the soup thickens too much as it sits, it is because the lentils keep absorbing liquid. Loosen it with hot water a tablespoon at a time until it pours easily.
Substitutions
- vegetable broth→water with 1 vegetable or chicken stock cube
- red lentils→split red lentils or masoor dal
- ground coriander→an extra 1 tsp ground cumin
- olive oil→any neutral cooking oil
Storage & reheating
Cool the soup completely, then store it in an airtight container in the fridge for up to 4 days. It thickens considerably when cold, so reheat gently on the stovetop over low heat or in the microwave in 1-minute bursts, stirring in hot water a spoonful at a time until it reaches a pourable consistency. The soup freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating. Add a fresh squeeze of lemon after reheating, as the brightness fades with storage.
| Nutrient | Per serving |
|---|---|
| Calories | 388.8 kcal |
| Protein | 18.5 g |
| Carbohydrates | 62.3 g |
| Fat | 8.9 g |
| Saturated fat | 1.3 g |
| Fiber | 11 g |
| Sugar | 6.5 g |
| Sodium | 2058 mg |
| Cholesterol | 0 mg |
FAQ
The questions we get asked most
Why did my lentil soup turn out grainy or gritty?
The lentils were not cooked long enough before blending. Red lentils need 20 to 25 minutes of simmering until they collapse completely into a mush. If they still hold shape, keep cooking, adding a splash of water if needed, then blend again.
Can I make shorbat adas ahead of time?
Yes, it is ideal for making ahead. Cook and blend the soup, cool it quickly, and refrigerate for up to 4 days. The flavor actually improves overnight. Reheat gently and thin with hot water, since the lentils absorb liquid as it sits.
Can I freeze this lentil soup?
Yes. Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring in hot water to loosen it. Potatoes can sometimes turn slightly grainy after freezing, but the blended texture hides this well.
Can I use brown or green lentils instead of red?
You can, but the result will be chunkier and less silky because brown and green lentils hold their shape. If you substitute, add 10 to 15 minutes of cooking time and blend a little longer. Red lentils are what give this soup its classic smooth texture.
How do I know when the lentils are fully cooked?
They should be completely soft and disintegrating, with no resistance when pressed against the side of the pot with a spoon. The soup will look thick and porridge-like. If you can still see distinct lentil shapes, it needs more time.
Why does my lentil soup taste bland?
Lentils need acid and salt to taste like anything. Salt added at the end, plus a full squeeze of fresh lemon juice, transforms the flavor. If it still tastes flat, add another tablespoon of lemon and a pinch more salt. Toasting the cumin in the oil with the garlic also deepens the flavor.
Can I add other vegetables to this soup?
Yes. Chopped celery, zucchini, or a handful of spinach added in the last 5 minutes all work well. If you add a lot of extra vegetables, increase the broth by about 200 ml so the soup does not become too thick.
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