Shorbet Adas

Nutrition · per serving

Steps

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. Prep the vegetables: finely dice the onion, mince the garlic, thinly slice the topping onion, and chop the coriander so everything is ready before cooking.

   180 g red lentils, rinsed180 g onion, finely diced3 cloves (9 g) garlic, minced120 g onion, thinly sliced10 g fresh coriander, chopped
2. 2

   In a medium pot over medium heat, warm 20 ml olive oil. Add the finely diced onion and cook for 4-5 minutes until soft and translucent, not deeply browned. Stir in the garlic, cumin, turmeric, and ground coriander and cook for 30 seconds, just until fragrant; this blooms the spices without burning them.

   20 ml olive oil180 g onion, finely diced3 cloves (9 g) garlic, minced2 tsp (4 g) ground cumin1 tsp (2 g) ground turmeric1 tsp (2 g) ground coriander
3. 3

   Add the rinsed lentils, water, salt, and black pepper. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 14-16 minutes, stirring once or twice, until the lentils are completely soft and starting to break down.

   180 g red lentils, rinsed900 ml water1 1/4 tsp (7 g) fine salt1/4 tsp (0.5 g) black pepper
4. 4

   While the soup simmers, heat 10 ml olive oil in a small frying pan over medium heat. Add the thinly sliced onion and fry for 6-8 minutes, stirring often, until deep golden brown and slightly crisp at the edges. Lower the heat if it colors too fast; properly browned onion adds sweetness rather than bitterness.

   10 ml olive oil120 g onion, thinly sliced
5. 5

   When the lentils are fully tender, blend the soup until smooth using an immersion blender, or mash very thoroughly for a more rustic texture. If it seems too thick, add a small splash of water. Stir in the lemon juice, then taste and adjust salt if needed. The soup should be bright, earthy, and lightly tangy.

   30 ml lemon juice
6. 6

   Ladle the soup into bowls. Top with the fried onion and chopped fresh coriander, and serve hot. For the best flavor, add the topping just before serving so the onion keeps some texture.

   120 g onion, thinly sliced10 g fresh coriander, chopped

Origin & History

Shorbet Adas is a beloved lentil soup found across the Levant, especially popular in Lebanon as a comforting everyday dish and during cooler weather. It is valued for being inexpensive, nourishing, and pantry-friendly, with regional variations that may include rice, potato, or different spice blends.