LunchMain CourseSoup

Shorbat Adas (Levantine Red Lentil Soup)

Name: Shorbat Adas (Levantine Red Lentil Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: levantine, middle_eastern
Ingredients: 250 g red lentil rinsed; 1 pcs yellow onion finely chopped; 1 pcs carrot finely chopped; 3 clove garlic minced; 1.5 l vegetable broth; 1 tsp cumin ground; 0.5 tsp turmeric ground; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 pcs lemon juiced; 2 tbsp fresh parsley chopped (optional); 1 tbsp olive oil

This comforting Levantine red lentil soup is hearty, flavorful, and incredibly easy to make. It features tender red lentils simmered with aromatic vegetables and a bright lemon finish. Perfect for a nourishing lunch or a light dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 311 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gred lentil, rinsed
1 pcsyellow onion, finely chopped
1 pcscarrot, finely chopped
3 clovegarlic, minced
1.5 lvegetable broth
1 tspcumin, ground
0.5 tspturmeric, ground
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 pcslemon, juiced
1 tbspolive oil

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

measuring cups · knife · cutting board · large pot · measuring spoons

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the yellow onion and carrot to the pot and sauté for 5-7 minutes, until softened and translucent.
About 7 min
3
Stir in the garlic, ground cumin, and ground turmeric and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the rinsed red lentils and vegetable broth to the pot.
About 1 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down.
About 30 min
Cook’s note: Stir occasionally to prevent lentils from sticking to the bottom.
6
Season the soup with salt and freshly ground black pepper to taste.
About 1 min
7
Remove the pot from the heat and stir in the lemon juice.
About 1 min
Cook’s note: The lemon juice brightens the flavor of the soup.
8
Serve hot, garnished with fresh parsley if desired.

Per serving

Nutrition

70%Score

Calories: 310.7kcal
Protein: 18.3g
Carbs: 49.3g
Fat: 5g
Fibre: 8.7g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it's too thick, or in the microwave until heated through.