Classic Lebanese Red Lentil Soup

Name: Classic Lebanese Red Lentil Soup
Total time: 45 min
Yield: 4 people
Ingredients: 1 cup Red Lentils; 0.25 cup Brown Rice; 1 count Red Onions; 3 count Garlic; 1 tbsp Olive Oil; 1 tbsp Vegetable Broth Powder; 0.5 tsp Turmeric; 0.5 tsp Coriander Powder; 0.5 tsp Black Pepper; 1 tsp Salt

Vegan • Vegetarian • Dairy-FreeUnder 60 MinsBalancedOne-PotLunch • DinnerComfort FoodLebanese/Arabic

Easy

45minutes

255kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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The traditional, velvety smooth Lebanese red lentil soup (Shorbat Adas), simmered with a touch of brown rice for a perfectly rich, creamy texture, and warmed with Middle Eastern spices.

This Classic Lebanese Red Lentil Soup is the ultimate cozy, nourishing bowl for any day of the week. By blending hearty red lentils with earthy brown rice, this dairy-free and vegan Classic Lebanese Red Lentil Soup achieves an incredibly velvety, thick, and creamy texture without the need for any cream. The combination of sweet, sautéed onions and a warm, fragrant blend of turmeric, coriander, and black pepper infuses the soup with traditional Middle Eastern flavor. A staple on many Lebanese tables, especially during cooler months or the month of Ramadan, this soup is both filling and deeply comforting. The secret to its signature smooth consistency is simmering the red lentils and brown rice until they completely fall apart before blending. Serve this Classic Lebanese Red Lentil Soup hot with a generous squeeze of fresh lemon juice and a side of crispy toasted pita bread for an unforgettable, deeply satisfying, and healthy meal.

Ingredients

200 g Red Lentils (about 1 cup)
45 g Brown Rice (about ¼ cup)
1 count Red Onions (1 medium onion, chopped)
3 count Garlic (3 cloves, minced)
1 tbsp Olive Oil
1 tbsp Vegetable Broth Powder
0.5 tsp Turmeric
0.5 tsp Coriander Powder
0.5 tsp Black Pepper
1 tsp Salt (adjust to taste)

Instructions

1
Thoroughly rinse the red lentils and brown rice under cold water until the water runs clear, then set aside.
2
Heat the olive oil in a large pot over medium heat. Add the chopped red onions, sautéing for about 5 minutes until they begin to soften.
3
Stir in the minced garlic, turmeric, coriander powder, and black pepper, cooking for 1 more minute until fragrant.
4
Add the rinsed red lentils, brown rice, and vegetable broth powder to the pot, followed by 1 liter (about 4 cups) of water. Bring the mixture to a boil.
5
Once boiling, reduce the heat to low, cover the pot loosely, and let it simmer for 30 to 35 minutes, or until the red lentils and brown rice are completely tender and soft.
6
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth, creamy, and velvety. If you do not have an immersion blender, carefully transfer the soup in batches to a standing blender.
7
Taste the blended soup and stir in the salt, adjusting as needed. Serve hot.

Chef's Tips

•If the blended soup is too thick for your liking (as the rice naturally thickens it), simply stir in an extra splash of warm water until you reach your desired consistency.
•For an extra traditional touch, serve this soup with a fresh squeeze of lemon juice in each bowl and some crispy pita bread on the side.

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