Classic Lebanese Red Lentil Soup

Name: Classic Lebanese Red Lentil Soup
Total time: 30 min
Yield: 4 people
Ingredients: 1 cup Red Lentils; 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 30 MinsLow Calorie • BalancedOne-PotLunch • DinnerComfort FoodLebanese/Arabic

Easy

30minutes

214kcal

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 warm spices, then blended into a creamy, comforting masterpiece.

Welcome to the ultimate comfort in a bowl: Classic Lebanese Red Lentil Soup, also known as Shorbat Adas. This smooth, velvety, and deeply nourishing soup is a staple across the Middle East, especially during Ramadan and the chilly winter months. The beauty of this Classic Lebanese Red Lentil Soup lies in its absolute simplicity. By relying solely on high-quality red lentils, aromatic red onions, and a fragrant traditional blend of turmeric, coriander powder, and black pepper, you create a rich, golden broth that is entirely vegan and incredibly healthy. Without the addition of extra vegetables, the pure, earthy flavor of the lentils takes center stage, allowing the warm spices to shine through perfectly. Whether you are meal prepping for the week or looking for a quick, wholesome dinner, this Classic Lebanese Red Lentil Soup comes together in under 30 minutes. An immersion blender easily transforms the humble ingredients into a luxurious, creamy texture without needing any dairy. Serve this vibrant yellow soup with a generous squeeze of fresh lemon juice—which cuts through the richness and elevates the spices—and some crispy toasted pita bread for dipping. It's a low-calorie, high-protein marvel that will quickly become a beloved favorite in your kitchen!

Ingredients

200 g Red Lentils (about 1 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 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 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 20 minutes, or until the red lentils are completely tender and falling apart.
6
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth, golden, 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, 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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