Shorbet Adas
Shorbet Adas is a silky Lebanese red lentil soup with warm cumin, turmeric, and coriander, finished with fresh lemon for brightness. Topped with sweet fried onion and fresh coriander, it is simple, hearty, and deeply comforting.
Ingredients
Soup base
- 180 gred lentils, rinsed
- 180 gonion, finely diced
- 3 cloves (9 g)garlic, minced
- 20 mlolive oil
- 2 tsp (4 g)ground cumin
- 1 tsp (2 g)ground turmeric
- 1 tsp (2 g)ground coriander
- 1 1/4 tsp (7 g)fine salt
- 1/4 tsp (0.5 g)black pepper
- 900 mlwater
To finish
- 30 mllemon juice
- 10 gfresh coriander, chopped
Fried onion topping
- 120 gonion, thinly sliced
- 10 mlolive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a thinner, more traditional soup texture, add 50-100 ml extra water after blending.
- •If you like more acidity, serve with extra lemon wedges on the side.
- •Red lentils cook quickly, making this an excellent beginner soup; do not substitute green or brown lentils without increasing the cooking time.
- •A drizzle of extra olive oil on top is optional but delicious.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free