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Bowl of Lebanese lentil soup topped with lemon slices, crispy bread strips, parsley, and red pepper flakes, garnished with herbs.

Lebanese Lentil Soup

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.
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Course: Side Dish
Cuisine: Middle Eastern
Keyword: lentils, soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 216kcal
Author: Lola Jay

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
US Customary - Metric

Instructions 

Prepare the Crispy Pita Chips

  • Preheat your oven or air fryer to 375°F (190°C).
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • 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
    Person preparing fresh noodle strips on a cutting board with rolled dough in the kitchen.
  • 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.
    Air fryer with crispy potato peels being tossed, ready for a healthy snack.

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
    Woman pouring olive oil into a pot in a sunny kitchen with fresh ingredients ready for cooking.
  • Add the chopped onions and sauté for a couple of minutes until softened.
    1 onion
    Chopped onions sautéing in a large pot, releasing aroma for a savory dish preparation.

Cook the Lentils

  • Add the red lentils and garlic.
    4 cloves garlic, 2 cups red lentils
    Cooking red lentils with garlic and onions in a large pot for a delicious meal preparation.
  • 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
    Cooking a hearty lentil stew with carrots, potatoes, and spices in a blue pot.
  • 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
    Woman in kitchen pouring mixture into pot, surrounded by plants and flowers, near stainless steel fridge.

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.)
    Woman blending homemade soup in a pot with an immersion blender in a cozy kitchen setup.
  • Stir in the juice of 3 lemons and adjust seasoning with additional salt or black pepper if needed.
    Juice of 3 lemons
    Woman in kitchen squeezing lemon juice into a pot on the stove, surrounded by fresh ingredients and plants.

Serve and Garnish

  • Serve with lemon wedges for an extra burst of citrus flavor.
    A bowl of creamy lentil soup garnished with lemon slice, herbs, crispy croutons, and spices.
  • 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
    Creamy soup topped with crispy garnish and herbs in a white bowl on a wooden table.

Video

Notes

Nutrition facts are only estimates.

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 35g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 603mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1281IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 4mg
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