Lebanese Lentil Soup (Shorbat Adas)

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This hearty and flavorful Lebanese lentil soup is a cherished family recipe passed down from my husband’s Armenian-Lebanese family. Known as Shorbat Adas, this simple soup is made with a handful of ingredients like red lentils, warm spices, and fresh lemon juice. It’s the perfect soup for those looking for a healthy soup that’s hearty, nutritious, and packed with plant-based protein. This dish is a staple in many Lebanese restaurants and homes alike. Whether you serve it with pita bread, white rice, or a slice of crusty bread, it’s the ultimate comfort food.

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Why You’ll Love This Soup

Make-Ahead Friendly: This soup tastes even better the next day, making it a great option for meal prep.

Nutritious: This soup is a great source of plant-based protein, thanks to the red lentils and wholesome vegetables. For a complete meal, you can pair it with my Whole Shawarma Chicken.

Simple to Make: With pantry staples and a few fresh ingredients, you’ll have this soup ready in no time.

Versatile: Whether you’re in the mood for a vegan version with low-sodium vegetable broth or prefer the depth of chicken broth, this recipe works both ways.

Comforting: The warm spices and creamy texture make this delicious Lebanese soup perfect for chilly evenings or any time you crave comfort.

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Lebanese Soup (Shorbat Adas) Video

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Ingredients for Lebanese Lentil Soup

Full recipe, ingredients, and photos in the recipe card at the end of post

Here’s what you’ll need to make this traditional Lebanese lentil soup:

For the Soup:

• 2 cups red lentils (rinsed and drained)
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic
• 1 tsp smoked paprika
• 1.5 tbsp cumin
• 1 tsp garlic powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 6 cups chicken broth or low-sodium vegetable broth for a vegan option
• 2 cups water
• Juice of 3 lemons
• 3 tbsp fresh parsley

For the Crispy Pita Topping:

• 1 thin medium pita separated
• 1/4 tsp salt
• 1 tsp olive oil

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Instructions

Prepare the Crispy Pita Chips

1. Preheat your oven or airfryer to 375°F (190°C).
2. Separate the pita bread pocket. Roll into a log and slice into medium strips. Add 1 tsp olive oil and ¼ tsp salt.
3. Air fry for 3-4 minutes or spread evenly on a baking sheet and bake for 5-6 minutes until golden and crispy. Keep an eye on it so it doesn’t burn.

Sauté the Base

1. In a large pot or dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
2. Add the chopped onions and sauté for a couple of minutes until softened.

Cook the Lentils

1. Add the red lentils and garlic.
2. Add the potatoes, and carrots to the pot. Add the smoked paprika, cumin, salt, pepper, and garlic powder, cooking for another couple of minutes until fragrant.
3. Pour in the chicken broth (or vegetable stock) and water. Bring to a boil, then reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and vegetables are tender.

Blend the Soup

1. Use an immersion blender or immersion hand blender to blend the soup until smooth and creamy. (For a chunkier texture, blend only half the soup.)
2. Stir in the juice of 3 lemons and adjust seasoning with additional salt or black pepper if needed.

Serve and Garnish

Serve with lemon wedges for an extra burst of citrus flavor.

Ladle the soup into bowls and top with olive oil, crispy pita chips and a sprinkle of fresh parsley. I also sometimes top it with chili garlic and it is DELISH!

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Tips for Perfect Lebanese Lentil Soup

Instant Pot Option: Cook the ingredients on high pressure for 15 minutes, then blend and serve.

Use Fresh Lemon Juice: This adds brightness to the soup and balances the warm spices.

Customize Your Texture: For a thicker soup, reduce the amount of water slightly. For a thinner soup, add a little water after blending.

Make It Vegan: Swap the butter for more olive oil and use low-sodium vegetable broth.

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Frequently Asked Questions

Can I freeze this soup?
Yes! Allow the soup to cool completely, then store it in an airtight container and freeze for up to 3 months. Thaw and reheat gently on the stovetop.

What’s the best way to reheat the soup?
Reheat over medium heat, stirring occasionally. Add a splash of water or stock if it’s too thick.

Can I use brown or green lentils instead of red lentils?
Red lentils are ideal for their quick cooking time and creamy texture. Brown or green lentils will work but may result in a chunkier soup and longer cooking time.

What makes this soup special?
This soup’s combination of warm spices, fresh herbs, and a creamy consistency makes it a beloved dish in many Lebanese homes

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