This traditional Lebanese red lentil soup is a common dish enjoyed for Iftar, or the meal after sunset during Ramadan. Since it is light and nutritious, it’s the perfect thing to break the fast. In Lebanon this is called “shorbet adas”, but you should know that this simple traditional lentil soup recipe is popular all over the Middle East! I’d say it’s a staple in every Middle Eastern home, including homes in Jordan, Syria, and Palestine too. Now, because this is such a popular dish, there are many different ways to make it. The most basic Middle Eastern red lentil soup is made with just lentils, onion, and cumin, but I’m making it even more delicious! I am adding carrots for sweetness and potatoes to make this soup a bit more hearty. I’m also adding garlic as well, because I love garlic and I don’t think I need to explain myself much more with that opinion!
The Best Crushed Lentil Soup
Red lentil soup – You can make this soup with red or yellow lentils. These types of lentils are small and split, which is how this soup gets its name. They cook down and become very soft, so they are ideal for this recipe. Blended if you like – If you want to make this soup thick and creamy, you can puree some or all of it in a blender or with a stick blender. It’s totally delicous without this step though, so don’t feel obligated to pull out any special equipment. Super simple ingredients – There is a good chance that you already have all of these ingredients at home. This soup is made with basic kitchen staples that are inexpensive and easy to prepare.
Ingredients In Lebanese Lentil Soup
Here’s what you need to make this traditional starter:
Red Lentils: I prefer to use red lentils in my soup, but yellow lentils will work just as well. Avoid green or brown lentils for this recipe, as they aren’t as soft. Onion and Garlic: These aromatic vegetables are sauteed in olive oil to add a base layer of savory flavor to the soup. Shredded Carrot: This is not usually a traditional ingredient, but I love the color and slight sweetness that carrot adds to this recipe. Vegetable Stock: You can use homemade vegetable stock, boxed veggie broth, or water with a bouillon cube. Whatever’s easiest will be the best option! As written, this recipe is vegetarian. Seasonings: Season gently but perfectly with salt, black pepper, and warming cumin.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lebanese Red Lentil Soup
Recipe Tips
Try it with Pita Croutons: Red lentil soup is usually served with warm pita, but crispy pita croutons are delicious too. Get more details on the method for making the croutons in my fattoush salad recipe. Instead of potatoes, add cooked rice to the soup to make it hearty. You can also leave the potatoes out to make a lighter soup. Parsley adds a lovely bit of green to the soup for serving, but it’s optional. Instant-Pot instructions: Pressure cook the soup on high for 30 minutes rather than cooking it on the stovetop. Adjust the liquid. Different types of lentils will absorb liquid differently, so be ready to be flexible with the amount of broth or water you’re using. Start with 6 cups, and add up to 2 additional cups as needed while the lentils are cooking.
Storing Tips
You can keep leftovers in the refrigerator in an airtight container for up to 3 days. Reheat the Lebanese lentil soup on the stovetop or in the microwave.
What To Serve With Lebanese Lentil Soup
Here are a few more of my favorite Middle Eastern dishes. Mix and match to find your favorites and create an amazing feast for Ramadan or any occasion.
Homemade Falafel is always a hit, and easy to make. You might also enjoy my Falafel Burgers. Pearl Couscous Salad, Fattoush Salad, or Tabbouleh Salad will add plenty of healthy freshness to your meal. Learn to make homemade hummus, baba ganoush, or muhammara dip to dip the pitas into. For dessert, make my tasty date cookies or burbara with wheat berries!
What other spices can I add to Red lentil soup?
You can add whatever you like to this soup, but traditionally you might find Middle Eastern 7 spice blend added. It’s a mixture of allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg.
Why does my lentil soup taste bland?
In this recipe, it’s important to add freshly squeezed lemon juice to the soup at the very end. Taste the soup and adjust the seasonings until it’s to your liking.
Can I freeze lentil soup?
Yes! Store portions of leftover soup in freezer containers for up to 3 months. Allow to thaw overnight before reheating, adding additional water if needed. Traditional Lebanese Lentil Soup (aka crushed lentil soup, red lentil soup, or shorbet adas) is a staple in my home, and I know that you’re going to love it too. Save the recipe by pinning it or sharing it with your friends! © Little Sunny Kitchen
