A warm, golden lentil soup inspired by everyday meals in Jordan, brightened with the distinctive tang of preserved lemons. This version keeps the soup comforting and simple while adding a fresh, citrusy lift that makes it just as appealing in warmer months as it is in winter.

Why You’ll Love This Recipe

This soup is beautifully balanced, combining the gentle earthiness of red lentils with the bold, citrusy depth of preserved lemons. It is easy to prepare, uses simple ingredients, and delivers big flavor without being heavy. Naturally creamy and satisfying, it works equally well as a light main dish or a comforting starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium onion (about 150 g), finely chopped
2 cloves garlic (about 6 g), crushed
2 teaspoons preserved lemon, finely chopped and deseeded
1/2 teaspoon turmeric
1 cup red lentils (about 200 g), rinsed thoroughly
6 cups chicken stock (about 1.4 liters)
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

Directions

Heat the olive oil in a medium pot over medium heat.
Add the chopped onion and cook for 5 to 7 minutes, stirring often, until soft and translucent.
Add the crushed garlic and cook for about 30 seconds until fragrant.
Stir in the turmeric and preserved lemon, mixing well so the flavors bloom.
Add the rinsed red lentils and pour in the chicken stock. Season with salt and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low.
Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and beginning to break down.
Taste and adjust seasoning as needed, then serve hot.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

For a smoother soup, blend part or all of it using an immersion blender.
Add a pinch of ground cumin or coriander for a deeper, spiced flavor.
Finish with a splash of fresh lemon juice for extra brightness.
Garnish with chopped parsley or cilantro for a fresh herbal note.

Storage/Reheating

Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a little water or stock if the soup thickens. Stir well before serving.

FAQs

Can I prepare this soup in advance?

Yes, the flavor improves after resting, making it ideal to prepare a day ahead.

Can this soup be frozen?

Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Are red lentils necessary for this recipe?

Red lentils are preferred for their quick cooking and creamy texture, but other lentils can be used with longer cooking times.

What makes preserved lemons different from fresh lemons?

Preserved lemons add a concentrated, savory citrus flavor that fresh lemon juice cannot fully replicate.

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable stock.

How thick should the soup be?

It should be lightly creamy but still spoonable. Adjust with extra stock if needed.

Do I need to soak the lentils?

No soaking is required; simply rinse them well before cooking.

Is turmeric required?

Turmeric adds warmth and color, but the soup will still be flavorful without it.

Can I add other vegetables?

Yes, carrots or potatoes can be added at the same time as the lentils.

What is the best way to serve this soup?

Serve it hot on its own or alongside warm flatbread for a satisfying meal.

Conclusion

Shorbat Adas with preserved lemons is a comforting yet vibrant soup that transforms humble lentils into something memorable. Simple to prepare and full of character, it’s a timeless recipe that fits effortlessly into everyday cooking while still offering a taste of tradition.

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