Authentic Arabic Lentil Soup (Shorbat Adas)
This rich, Arabic lentil soup (known as shorbat adas) is made with pantry staples. With only 6 main ingredients, you can make this simple, creamy Syrian lentil soup. Naturally vegan, it’s served with lemon and topped with crispy onions and pita chips.
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.
Nutrition
Serving: 1person (with pita chips)Calories: 421kcalCarbohydrates: 51gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 195mgPotassium: 595mgFiber: 16gSugar: 3gVitamin A: 45IUVitamin C: 33mgCalcium: 85mgIron: 5mg
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