Lebanese Red Lentil and Lemon Soup (Shorbat Adas)

Name: Lebanese Red Lentil and Lemon Soup (Shorbat Adas)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 medium (about 12 oz) (340 g) yellow onions, peeled and finely chopped; 2 medium (about 8 oz) (225 g) carrots, peeled and cut into ½-inch (1 cm) dice; 4 cloves (12 g) garlic cloves, minced; 2 teaspoons (4 g) ground cumin; ½ teaspoon (1 g) ground turmeric; 1½ cups (300 g) red lentils, rinsed and drained; 7 cups (1650 ml) vegetable broth or water; 1 teaspoon (6 g) fine sea salt, plus more to taste; 2 large lemons, 1 lemon zested, then both juiced (about ⅓ cup / 80 ml juice); black pepper, freshly ground, to taste; 2 tablespoons (30 ml) extra-virgin olive oil; 1 small (about 5 oz) (140 g) yellow onion, halved and very thinly sliced; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped (optional); 1 small lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

A silky, golden red lentil soup scented with cumin and finished with a bright squeeze of lemon, topped with olive oil-fried onions. Ready in under an hour with pantry ingredients.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: About 8 cups (1.9 L), serving 6

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Ingredients

6 servings

For the soup
3 tablespoons (45 ml) extra-virgin olive oil
2 medium (about 12 oz) (340 g) yellow onions, peeled and finely chopped
2 medium (about 8 oz) (225 g) carrots, peeled and cut into ½-inch (1 cm) dice
4 cloves (12 g) garlic cloves, minced
2 teaspoons (4 g) ground cumin
½ teaspoon (1 g) ground turmeric
1½ cups (300 g) red lentils, rinsed and drained
7 cups (1650 ml) vegetable broth or water
1 teaspoon (6 g) fine sea salt, plus more to taste
2 large lemons, 1 lemon zested, then both juiced (about ⅓ cup / 80 ml juice)
black pepper, freshly ground, to taste
For the onion topping
2 tablespoons (30 ml) extra-virgin olive oil
1 small (about 5 oz) (140 g) yellow onion, halved and very thinly sliced
For serving
¼ cup (12 g) fresh flat-leaf parsley, finely chopped (optional)
1 small lemon, cut into wedges (optional)

Equipment (5)

4- to 5-quart (4–5 L) heavy-bottomed soup pot or Dutch oven with lid
Immersion blender or countertop blender
Fine-mesh sieve
Small skillet (8-inch / 20 cm)
Microplane or fine grater

Steps

Before you start

Rinse the lentils in a fine-mesh sieve under cold running water until the water runs mostly clear, about 1 minute.
Chop all vegetables before you start heating the pot so the onions don't scorch while you prep.
Zest the lemons before juicing them; it is nearly impossible to zest a squeezed lemon.
Make sure your blender is rated for hot liquids, or use an immersion blender.

1
Sauté the onions
- Heat 3 tablespoons (45 ml) olive oil in a 4- to 5-quart pot over medium heat.
- Add the chopped onions and ½ teaspoon of the salt.
- Cook, stirring often, for 7–8 minutes.
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Ready when: Onions are soft, translucent and just beginning to turn pale golden at the edges.
Tip: Lower the heat if the onions brown quickly; browned onions make the soup taste bitter rather than sweet.
2
Add carrots and garlic
- Stir in the diced carrots and cook for 3 minutes.
- Add the garlic and cook for 1 minute more, stirring constantly.
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Ready when: The garlic smells fragrant and has not browned.
3
Toast the spices
- Sprinkle in the cumin and turmeric.
- Stir for 30 seconds so the spices coat the vegetables and bloom in the oil.
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Ready when: The spices smell warm and toasty and the vegetables look deep yellow.
Tip: Don't leave the spices unstirred; they scorch within seconds.
4
Add lentils and liquid
- Add the rinsed lentils and 7 cups (1650 ml) broth or water.
- Raise the heat to high and bring to a boil, skimming off any white foam that rises to the surface with a spoon.
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Ready when: The liquid is at a steady rolling boil.
Tip: Skimming the foam gives a cleaner flavor and clearer color.
5
Simmer until tender
- Reduce the heat to low, partially cover the pot, and simmer for 25 minutes, stirring occasionally so the lentils don't stick to the bottom.
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Ready when: The lentils have fallen apart into a thick, porridge-like soup and the carrot pieces are completely tender when pressed with a spoon.
Tip: If the soup is thickening too much, add ½ cup (120 ml) hot water.
6
Fry the onion topping
- While the soup simmers, heat 2 tablespoons (30 ml) olive oil in an 8-inch skillet over medium-high heat.
- Add the sliced onion and a pinch of salt.
- Cook, stirring frequently, for 8–10 minutes.
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Ready when: The onion slices are deep golden brown with crisp edges. Remove from the heat right away.
Tip: The onions keep darkening in the hot pan, so tip them onto a plate once they are golden.
7
Blend the soup
- Turn off the heat.
- Blend the soup directly in the pot with an immersion blender for 1–2 minutes.
- For a countertop blender, work in two batches, fill no more than half full, and vent the lid with a towel over it.
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Ready when: The soup is completely smooth and creamy, with no visible lentil pieces. It should coat the back of a spoon.
Tip: Hot soup expands in a blender; never seal the lid tightly.
8
Finish with lemon
- Return the soup to the pot if blended in batches and warm over low heat.
- Stir in the lemon zest, about ⅓ cup (80 ml) lemon juice, the remaining ½ teaspoon salt, and plenty of black pepper.
- Taste and add more salt or lemon until the flavor is bright and balanced.
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Ready when: The soup tastes lively and tangy, not flat, and is steaming hot.
Tip: Add lemon off a boil; long cooking dulls its fresh flavor. Thin with a splash of hot water if too thick.
9
Serve
- Ladle the soup into bowls.
- Top with the crispy onions, a sprinkle of parsley, and a lemon wedge on the side for squeezing.
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Tip: Serve with warm pita bread.

Good to know

Tips

Rinse the lentils well; this removes dust and reduces foam.
Season the lemon at the end; add it gradually and taste, as lemons vary in acidity.
For a more rustic soup, blend only half and leave the rest textured.
The soup thickens as it sits; thin with hot water when reheating.

Make ahead

The soup (through step 8) can be made up to 3 days ahead. Cool and refrigerate, then reheat and thin with water. Fry the onion topping fresh for the best crunch.

Storage & reheating

Refrigerate in an airtight container up to 4 days. Freeze without the toppings up to 3 months; thaw overnight in the fridge. Reheat gently over medium-low heat, stirring and adding ¼–½ cup (60–120 ml) water as the soup thickens, then refresh with a squeeze of lemon.

Substitutions

vegetable broth or water → water plus an extra ¼ teaspoon salt. The soup remains flavorful because of the browned onion and lemon; taste and adjust.
red lentils → yellow split peas. They need about 45–50 minutes of simmering and may need extra water.
carrots → 1 medium peeled potato, diced. Gives a creamier body with a milder sweetness.
fresh flat-leaf parsley → fresh cilantro. Gives a more herbal, citrusy finish.