Creamy Lebanese Red Lentil Soup

Name: Creamy Lebanese Red Lentil Soup
Total time: 45 min
Yield: 4 people
Ingredients: 2 tbsp Olive Oil; 1 count White Onions; 3 count Garlic; 0.5 tsp Turmeric; 0.5 tsp Coriander Powder; 1 cup Red Lentils; 0.25 cup Brown Rice; 1 tbsp Vegetable Broth Powder; 1 tbsp Butter; 1 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 60 MinsHigh ProteinFreezer Friendly • One-PotLunch • DinnerComfort FoodLebanese/Arabic

Easy

45minutes

310kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A classic, velvety smooth blended red lentil soup thickened naturally with brown rice and finished with a touch of butter for a luxurious texture.

There is nothing quite as comforting as a warm, velvety bowl of Creamy Lebanese Red Lentil Soup, also known as Shorbat Adas. This authentic variation relies on a brilliant traditional secret: adding a small amount of brown rice to the pot. As the red lentils break down and the rice cooks to absolute tenderness, they blend together to create an unbelievably smooth, rich, and naturally creamy texture without the need for any carrots or heavy thickeners. It is a humble, nourishing staple in Levantine households, especially during the colder months or during Ramadan. To elevate the richness, a small knob of butter stirred in right at the end gives this Creamy Lebanese Red Lentil Soup a luxurious, glossy finish that makes it deeply satisfying. Garnish with a sprinkle of paprika or some toasted pita for the ultimate comfort food experience.

Ingredients

2 tbsp Olive Oil
150 g White Onions (1 medium onion)
3 count Garlic (3 cloves)
0.5 tsp Turmeric
0.5 tsp Coriander Powder
190 g Red Lentils (about 1 cup)
50 g Brown Rice (about ¼ cup)
1 tbsp Vegetable Broth Powder
15 g Butter (about 1 tbsp)
1 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Place a large pot over medium heat and warm the olive oil.
2
Chop the white onions and mince the garlic, then add them to the pot. Sauté for about 5-7 minutes until the onions are soft and translucent.
3
Stir in the turmeric and coriander powder, toasting them for 30 seconds until fragrant.
4
Rinse the red lentils and brown rice thoroughly under cold water, then add them to the pot along with the vegetable broth powder and 5 cups of water.
5
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 to 40 minutes, or until both the red lentils and brown rice are completely tender and falling apart.
6
Remove the pot from the heat. Use an immersion blender to carefully purée the soup until it is incredibly smooth and velvety.
7
Stir in the butter until it completely melts into the soup, granting it a rich, creamy finish.
8
Season the soup with salt and black pepper to taste. Serve hot alongside toasted flatbread.

Chef's Tips

•If the soup is too thick after blending, stir in a splash of hot water until it reaches your preferred consistency.
•Be sure the brown rice is fully cooked before blending, otherwise the soup may have a grainy texture.
•Serve with a squeeze of fresh lemon if you ever happen to have some on hand—it cuts through the richness beautifully!

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