With only 6 main ingredients, you can make the most delicious and satisfying Arabic lentil soup! Called shorbat adas in Arabic, this naturally vegan red lentil soup tastes rich when complemented by lemon juice and crispy onions. I love to top mine with oven-baked, crispy pita chips for the perfect combination of textures.
This is my Syrian mother’s authentic recipe. While Middle Eastern lentil soup is enjoyed in a variety of ways across neighboring regions, this particular recipe illustrates the Syrian version.
Other variations like Lebanese or Palestinian lentil soup may include additional ingredients or vegetables. However, Syrian shorbat adas mainly gets its flavor from the red lentils themselves, cumin, olive oil, and crispy onions.
I grew up eating this soup often, especially during Ramadan, but it’s a delicious and nourishing meal in our home year-round. It was one of the first recipes my mom taught me because of how easy it is, so I found myself making it in college often. This was not only because it’s a simple recipe, but also because it uses affordable pantry staples while being satisfying.
Jump to:
Ingredient notes
You’ll need just a handful of simple ingredients for this Syrian lentil soup recipe, and most of them are pantry staples.
- Red lentils: Red lentils are the main ingredient of this soup. They melt into the soup, creating this soup’s signature creamy texture. Red lentils give the soup a golden hue, which is why some people call this soup yellow lentil soup. Feel free to use split red lentils, although not necessary. Split red lentils will cook more quickly.
- Vegetable bouillon and water: Instead of vegetable bouillon and water, you can use vegetable broth. You may need to add more salt if using vegetable broth instead of bouillon, so make sure to taste and adjust.
- Cumin, black pepper, and salt: Cumin and black pepper are necessary spices to give this Syrian soup its signature flavor.
- Olive oil: In this recipe, olive oil is used in cooking and added after cooking. Adding olive oil after cooking adds a rich, buttery flavor.
- Onion: I prefer to use a yellow onion for this recipe, but feel free to use a white, sweet, or even red onion instead.
- Lemon juice: Lemon juice is essential for serving this dish. This dish is traditionally served with lots of lemon juice after cooking. Use freshly squeezed lemon juice for the best flavor.
- Pita bread (optional): This is used for serving. I prefer to use the thin variety of pita bread, commonly referred to as Lebanese bread or Syrian bread, to get thin and crispy pita chips. Other varieties are fine as well, although they might not get as crispy. Alternatively, serve the finished soup with your bread of choice or omit if gluten-free.
See the recipe card below for exact ingredient quantities.
How to make Arabic lentil soup
Making this soup couldn’t be easier, which is why it was one of the first recipes I learned from my mom.
Step 1: If using, cut the pita bread into 1-inch squares, toss with olive oil and salt, and toast in the oven until golden and crispy.
Step 2: Add finely diced onions to a pan with olive oil over medium-low heat, in a single layer. Move them minimally, so they get perfectly crispy edges.
Step 3: Cook the lentils with water, vegetable bouillon, cumin, and black pepper in a large pot until soft.
Step 4: Blend the soup for a creamier texture, if desired. I recommend using an immersion blender to blend it directly in the pot. Alternatively, transfer to a high-speed blender, pulse, and then return the puréed lentil soup to the pot. For a more textured, crushed lentil soup consistency, skip blending.
Step 5: Once crispy, transfer onions to a paper-towel-lined plate to dry.
Step 6: Stir in half of the crispy onions, the remaining olive oil, and salt. Taste and adjust salt if needed.
Top tips
- For the perfect crispy onions, dice them finely, and add them to your pan in a single layer. Instead of moving the onions, wait until the bottom begins to brown before flipping them, ideally only moving them once or twice during cooking. Once done, add them to a paper-towel-lined plate to absorb the excess oil and moisture.
- The crispy, caramelized onions are added to the soup after cooking because they offer a different flavor, compared to cooking them into the soup. Start with adding half of the caramelized onions into the soup, and save the rest for topping individual bowls.
- It’s important to taste and adjust for salt, because how much salt is needed will depend on how salty your bouillon is. If you use vegetable broth instead of water, you may need to add more salt.
- For the perfect crispy pita chips, make sure to check on them at the 7-minute mark. Once they begin to turn golden, they can brown quickly.
FAQs
The soup may thicken or separate if you’re not serving it right away, or when stored in the fridge. If it thickens, simply thin it out with some water. Start with ½ cup of water poured in slowly as you stir, until you reach your desired consistency. Taste and add some more salt if needed. It’s also helpful to whisk it to return it to its smooth texture.
Yes, you can use vegetable stock instead or just use water on its own. Simply taste and adjust for salt, as you may need more of it if you’re not using bouillon.
Yes; this soup comes out wonderfully when cooked in a pressure cooker. My mom loves to make lentil soup this way, and it comes out so soft that you don’t even need to blend it.
To cook this soup in a pressure cooker (Instant Pot or stovetop), combine all ingredients (except the crispy onions and olive oil) in the pot. Cook at high pressure for 8-10 minutes, then allow the pressure to naturally release for at least 5 minutes before carefully releasing any remaining pressure. The lentils should be extremely soft when done. If the soup is too thick, add ½-1 cup extra water and stir well.
You can also cook it in a slow cooker. For a slow cooker method, combine washed lentils, water, bouillon, cumin, and black pepper in your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are completely soft. While the soup is cooking, prepare your crispy onions on the stovetop. When the soup is finished, blend if desired, then stir in half the crispy onions, olive oil, and salt to taste.
Lentils are a staple in Levantine cuisine, having origins traced back to the region up to 8,000 or 10,000 years ago.1 Red lentils especially were cultivated in the region referred to as the Fertile Crescent, modern-day Syria, Turkey, Lebanon, Jordan, and Palestine. So, red lentil soup has likely been enjoyed in that region for centuries.
While some variations of this soup are very similar, like Palestinian or Lebanese lentil soup, they often add other ingredients or vegetables like rice, carrots, or potatoes to their versions of this soup. This Syrian soup is known for its simplicity, consisting mainly of red lentils, water, cumin, black pepper, and olive oil.
Storing
You can store this creamy lentil soup in the fridge for up to 5 days. You can either mix in the onions before storing or store them separately. This soup also freezes wonderfully for up to 3 months.
Both in the fridge and in the freezer, this soup will likely thicken. If this happens, simply add water, starting with ½ cup added slowly while whisking.
How to serve this soup
Serve this vegan red lentil soup with lemon halves or lemon juice for guests to add to their individual bowls. Alternatively, you could stir in the juice of a lemon just before serving. Serve some of the crispy onions and pita chips alongside this soup, for everyone to individually garnish their bowls.
Here are some of my favorite dishes to serve alongside this creamy lentil soup.
- I love to eat soup with a refreshing salad, and my Palestinian salad compliments this simple lentil soup wonderfully.
- Combined with a side of meatless stuffed grape leaves, yalanji, this soup makes a satisfying plant-based meal.
- Serve this soup as a starter or a side to a more filling main dish, like protein-rich zaatar tofu or my chickpea and cauliflower freekeh recipe.
More recipes you’ll love
If you’re interested in more vegan Middle Eastern recipes and love lentils, then you have to try my mujadara recipe, a lentil and bulgur dish with crispy onions, or horaa osbao, a Syrian pasta with lentils and tangy pomegranate flavor! If you’re looking for another delicious soup packed with Mediterranean flavor, my Mediterranean white bean soup with tahini and harissa is a reader favorite.
If you made this soup, I’d love to hear from you! Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and review below.
Pin it on Pinterest for later or share your recreations with me on Facebook or Instagram @zenandzaatar! 🥰 I can’t wait to see how you serve it!
Recipe
Authentic Arabic Lentil Soup (Shorbat Adas)
Equipment
Ingredients
- 1 cup red lentils (thoroughly washed)
- 4 cups water *
- 1 ½ teaspoon vegetable bouillon *
- 1 ½ teaspoon cumin
- ½ teaspoon black pepper
- 3 tablespoon olive oil divided
- 1 yellow onion finely diced
- salt to taste (¼-1/2 tsp)
- 2 lemons juiced, for serving
Pita chips (optional)
- 2 pita rounds
- 2 tablespoon olive oil
- pinch sea salt
Instructions
- If making pita chips, preheat the oven to 400F. Separate pita rounds with a knife, so that they are only one layer thick. Cut into about 1-inch squares and toss with olive oil and salt. Arrange in a single layer on a parchment-paper-lined baking sheet. Bake for 7-10 minutes, until crispy.2 pita rounds, 2 tablespoon olive oil, pinch sea salt
- Prepare crispy, sautéed onions. Heat 2 tablespoons of olive oil in a pan over medium-low heat. Add finely diced onions, spread them evenly into a single layer, and let them cook without stirring, until the bottom becomes golden and crisp. Cook them for about 30-40 minutes, stirring or flipping halfway, or as needed. Remove the onions from the pan and place them on a paper-towel-lined plate to absorb excess moisture.1 yellow onion, 3 tablespoon olive oil
- While the onions are crisping, add the washed red lentils, water, black pepper, cumin, and vegetable bouillon to a large pot. Bring to a boil, and simmer on low heat for 25-35 mins, until the lentils are tender and breaking down into the liquid.1 cup red lentils, 4 cups water, 1 ½ teaspoon vegetable bouillon, 1 ½ teaspoon cumin, ½ teaspoon black pepper
- For a smoother texture, blend with an immersion blender directly in the pot. Alternatively, transfer to a blender, purée until smooth, and return to the pot.**
- Stir in 1 tablespoon of olive oil, salt, and half of the sautéed onions into the soup, and heat through for a few more minutes to infuse flavor.3 tablespoon olive oil, salt
- Serve with plenty of fresh lemon juice and the remaining sautéed onions sprinkled on top. Top with freshly cracked black pepper, pita chips, and parsley if desired. Enjoy!***2 lemons
Notes
- *To substitute vegetable broth, replace the water and vegetable bouillon with 4 cups of vegetable broth, and adjust salt to taste.
- **You can skip blending the soup for more texture.
- ***For serving: Offer lemon juice or lemon halves for guests to squeeze into their soup. Serve sautéed onions and pita chips on the side for guests to garnish individual bowls.
- For gluten-free: Simply omit the pita bread or use a gluten-free alternative.
- I use a 3 quart pot to cook 4 servings of soup.
- This soup may thicken or separate over time, especially in the fridge. Simply thin it with some water and stir or whisk, if needed, before serving.
- Store in the fridge for up to 5 days or freezer for up to 3 months.
Leave a Reply