This hearty Lebanese Lentil Soup (Shorbat Adas) is one of those recipes that feels like it carries stories with every spoonful. It’s a cherished family favorite passed down from my husband’s Armenian-Lebanese side, and it’s as nourishing as it is comforting.
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
And if you enjoy Mediterranean recipes, you will really enjoy my Mediterranean Orzo with lemony basil dressing or Mediterranean Crunch Salad for a healthy spin.
Want soups? How about this Delightful Roasted Cherry Tomato Soup or A Broccoli and Zucchini Green Soup That is Actually good?
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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.
Lebanese Soup (Shorbat Adas) Video
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Ingredients for Shorbat Adas
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
Red lentils: The foundation of this soup. They break down as they cook, creating a naturally thick and creamy texture without needing a blender.
Potatoes: Adds body while helping thicken the soup as they soften. Some Middle Eastern households skip the potatoes but this one is my husband's family's version and I think it's a great addition.
Carrot: Brings gentle sweetness that balances the earthy spices and lemon.
Onion: Forms the flavor base of the soup and should be softened, not browned.
Extra Virgin Olive oil: A combination that adds richness and rounds out the soup without making it heavy. I explain how olive oil is made and why it affects flavor in this in-depth olive oil guide.
Garlic: Adds depth and warmth. Best added once the onion is soft to avoid bitterness.
Cumin, smoked paprika, garlic powder, salt, and black pepper: A warm, savory spice blend that gives the soup its signature depth without overpowering the lentils.
Chicken bone broth or vegetable broth: Creates a savory base. I use bone broth for added protein.
Lemon juice: Brightens the soup at the end and balances the richness of the lentils and potatoes.
Fresh parsley: Adds freshness and color to finish.
For the Crispy Pita Topping:
- 1 thin medium pita separated
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions
Step 1: Slice the pita, toss with olive oil and salt, then bake or air fry until golden.
Step 2: Cook the onion in olive oil.
Step 3: Stir in the garlic and lentils then sauté.
Step 4: Add lentils, potatoes, carrots, and spices until fragrant.
Step 5: Add the broth and water, then simmer until the lentils and vegetables are tender.
Step 6: Blend the soup until smooth, or partially for a chunkier texture. Top with pita chips.
Substitutions
Potatoes: Yukon gold or russet both work; sweet potato will make the soup sweeter.
Spices: Regular paprika can replace smoked paprika with less depth.
Chicken broth: Swap with vegetable broth for a vegan option.
Lemon juice: Fresh is best; bottled will taste flatter.
FAQ
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.
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.
Reheat over medium heat, stirring occasionally. Add a splash of water or stock if it’s too thick.
⭐️ Recipe
Lebanese Lentil Soup
Ingredients
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
- 2 tablespoon extra virgin olive oil
- 4 cloves garlic
- 1.5 teaspoon smoked paprika
- 1.5 tablespoon cumin
- 1.5 teaspoon garlic powder
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 6 cups chicken bone broth or low-sodium vegetable broth for a vegan option
- 1 teaspoon Chicken Bouillon
- 3 cups water
- Juice of 3 lemons
- 3 tablespoon fresh parsley
For the Crispy Pita Topping
- 1 thin medium pita separated
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions
Prepare the Crispy Pita Chips
- Preheat your oven or air fryer to 375°F (190°C).
- Separate the pita bread pocket. Roll into a log and slice into medium strips. Add 1 teaspoon olive oil and ¼ teaspoon salt.1 thin medium pita separated, 1 teaspoon olive oil, ¼ teaspoon salt
- 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
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat.2 tablespoon extra virgin olive oil
- Add the chopped onions and sauté for a couple of minutes until softened.1 onion
Cook the Lentils
- Add the red lentils and garlic.4 cloves garlic, 2 cups red lentils
- Add the chopped potatoes, and chopped carrots to the pot. Add the smoked paprika, cumin, salt, pepper, and garlic powder, cooking for another couple of minutes until fragrant.2 medium potatoes, 1 large carrot, 1.5 teaspoon smoked paprika, 1.5 tablespoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, 1.5 teaspoon garlic powder
- Pour in the chicken broth (or vegetable stock) and water. Bring to a boil, then reduce the heat to medium low and simmer for 40-45 minutes, or until the lentils and vegetables are tender.6 cups chicken bone broth or low-sodium vegetable broth for a vegan option, 3 cups water, 1 teaspoon Chicken Bouillon
Blend the Soup
- 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.)
- Stir in the juice of 3 lemons and adjust seasoning with additional salt or black pepper if needed.Juice of 3 lemons
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!3 tablespoon fresh parsley
Abby says
Wow It is that easy? I always thought making soup is a difficult thing.. Will make this tonight!!