Shorbat Adas (Middle Eastern Red Lentil Soup)
Bloom the cumin and coriander in olive oil first, then simmer red lentils with onion, carrot and potato in vegetable broth. Done in 40 minutes, feeds 4.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 3 cloves
- 2 tsp
- 1 tsp
- 1 ¼ l
- 2 tbsp
- 1 ½ tsp
- ½ tsp
- 15 g
Process
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Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot and potato. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent.
Add the minced garlic, ground cumin and ground coriander. Cook for 1 minute until fragrant.
Add the rinsed red lentils and vegetable broth. Stir, then bring to a boil. Reduce heat to low, cover and simmer for 20–25 minutes until the lentils and vegetables are completely tender.
Remove from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a stand blender, filling it no more than halfway and venting the lid.
Return the soup to low heat. Stir in the lemon juice, salt and black pepper. If the soup is thicker than you like, add a splash of water or broth to reach a pourable consistency. Taste and adjust seasoning.
Ladle into bowls. Drizzle with a little olive oil and scatter with chopped flat-leaf parsley, if using. 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 must be fully soft and breaking apart, or the soup will stay grainy no matter how long you blend.
- Add the lemon juice only after blending and off the heat. Boiling lemon juice can turn the soup slightly bitter and dull its bright flavor.
- If using a stand blender, never fill it more than halfway with hot soup and always vent the lid with a towel to prevent steam from building up and splattering.
- For a thinner, more traditional consistency, adjust with additional broth after blending. The soup thickens considerably as it cools.
Substitutions
- red lentils→yellow split peas (increase simmer time to 45-50 minutes)
- vegetable broth→chicken broth or water
- ground coriander→a pinch of ground cinnamon or allspice
- olive oil→unsalted butter for a richer finish
Storage & reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers, leaving 2 cm headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute bursts, adding a splash of water or broth to loosen the consistency. Do not boil vigorously after reheating, as this can make the soup grainy.
FAQ
The questions we get asked most
Why is my lentil soup grainy instead of smooth?
The lentils were not cooked long enough before blending. Red lentils need 20-25 minutes of simmering until they completely break down and mash easily against the side of the pot. If they still hold shape, continue simmering before you blend.
Can I use brown or green lentils instead of red?
Yes, but the texture and cooking time change. Brown or green lentils take 40-45 minutes to soften and do not break down as readily, so the soup will be less silky. If using them, increase the broth by 250 ml and blend longer.
How do I fix lentil soup that is too thick?
Stir in warm water or broth, a few tablespoons at a time, until the soup reaches a pourable consistency. Keep in mind it thickens further as it cools, so aim for slightly thinner than you want when hot.
Can I make this soup ahead of time?
Yes. Make it up to 3 days ahead and store covered in the refrigerator. The flavor improves overnight. Reheat gently on the stovetop, adding a splash of broth or water, and stir in the lemon juice just before serving.
Why does my lentil soup taste bland?
Salt and acid are usually the culprits. Lentils absorb a lot of salt, so taste after blending and add more if needed. The lemon juice is essential for brightness; without it the soup tastes flat. Add it off the heat so the flavor stays fresh.
Can I freeze shorbat adas?
Yes, it freezes very well. Cool completely, then transfer to freezer-safe containers, leaving 2 cm headspace. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, adding liquid as needed.
Is this soup vegan and gluten-free?
Yes, as written it is both vegan and gluten-free, provided your vegetable broth contains no gluten or animal products. Check the broth label if these restrictions matter to you.
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