This comforting Lebanese red lentil soup, or shorbet adas, is a silky, satisfying blend of red lentils, onions, carrots, cumin, and lemon juice. I grew up eating this soup every winter, and it’s still my go-to when I want something warm, healthy, and hearty. It’s naturally vegan, gluten-free, and dairy-free, made with everyday ingredients from the pantry, and comes together in just about 30 minutes. I love serving it with crispy pita chips and a wedge of lemon for that perfect final touch.

Why You’ll Love This Recipe

I love how this soup is both incredibly easy and deeply flavorful. It’s one of those dishes that requires minimal prep and no complicated techniques—just chop, simmer, blend, and enjoy. The red lentils cook quickly and blend into a creamy texture without needing cream or butter. The lemon juice brightens everything up and balances the earthiness of the lentils and cumin. It’s budget-friendly, meal-prep friendly, and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra Virgin Olive Oil – I use about ¼ cup to sauté the base vegetables and create a rich flavor.

• Yellow Onions – I chop 2 medium onions, which add sweetness and depth as they soften.

• Carrots – I use 2 large carrots, chopped finely. They give the soup a slight natural sweetness and help with the creamy texture when blended.

• Kosher Salt – I use 1.5 tablespoons to season the soup well. If I’m using a different type of salt, I reduce the amount and adjust to taste.

• Ground Cumin – I use 1.5 teaspoons of ground cumin, which gives this soup its warm, earthy Lebanese flavor.

• Dried Red Lentils – I use 2 cups of dried red lentils. They break down easily as they cook and give the soup its signature creamy consistency.

• Water – I use 6 cups of water as the cooking liquid. I prefer water because that’s how I grew up eating it, but broth can be used for a richer taste.

• Fresh Lemon Juice – I juice 3 large lemons. I always use fresh lemon juice because it adds a bright, tangy finish to the soup.

• Pita Chips (Optional) – For serving, I like to break some crispy pita chips over the top for a crunchy contrast.

Directions

1. I begin by rinsing the red lentils under cool water and picking out any small debris. Then I drain them and set them aside.

2. I chop the onions and carrots into small, even pieces, and juice the lemons, setting the juice aside for later.

3. In the Instant Pot set to “Sauté,” I heat the olive oil and add the onions, carrots, and salt. I let them cook for about 5–8 minutes, stirring occasionally, until the onions are soft and slightly golden. If I’m cooking on the stovetop, I use a large pot over medium heat for the same process.

4. I add the ground cumin and stir it into the vegetables, letting it cook for about 30 seconds until it becomes fragrant.

5. I add the rinsed red lentils and stir everything together for about a minute to let the flavors combine.

6. I pour in the 6 cups of water and stir again. In the Instant Pot, I seal the lid, set it to high pressure, and cook for 10 minutes, followed by a natural release for 10 more minutes. On the stovetop, I bring the pot to a boil, then reduce the heat to low and cover it. I let it simmer for 25 minutes, stirring occasionally, until the lentils are soft and breaking apart.

7. I turn off the heat, add the fresh lemon juice, and use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If I use a high-speed blender, I work in batches and blend carefully to avoid splatters from the steam.

8. I taste the soup and adjust the seasoning—sometimes I add a little more salt, cumin, or lemon juice depending on my mood.

9. I ladle the soup into bowls and serve it hot, topped with pita chips and a wedge of lemon.

Servings And Timing

Servings: 8
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Calories Per Serving: 249

Variations

• Use Vegetable Broth: I sometimes use vegetable broth instead of water when I want a deeper flavor. Chicken broth works too, but I usually keep it vegan.

• Add Garlic: Even though my family never used garlic in this recipe, a clove or two sautéed with the onions adds a nice twist.

• Spice It Up: For a little heat, I occasionally add a pinch of red chili flakes or black pepper.

• Add Turmeric: A bit of turmeric gives the soup a golden color and an earthy flavor.

• Creamier Texture: If I want an even richer soup, I let it simmer a bit longer after blending, or I stir in a drizzle of olive oil before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to one week. To reheat, I warm it gently in a pot over low heat, stirring frequently. If the soup has thickened in the fridge, I add a splash of water to loosen it up.

When I want to freeze it, I let the soup cool completely first, then transfer it to freezer-safe containers. It keeps well in the freezer for up to 5 months. When I’m ready to use it, I thaw it in the fridge overnight and reheat it on the stove until hot.

FAQs

Can I Use Green Lentils Instead Of Red Lentils?

No, I don’t recommend substituting green lentils because they don’t break down the same way red lentils do. Red lentils become soft and creamy, which is essential for the smooth texture of this soup.

What Can I Use Instead Of An Immersion Blender?

If I don’t have an immersion blender, I use a countertop blender. I just make sure to blend the soup in batches and leave the lid slightly ajar to allow steam to escape safely.

Is This Soup Good For Meal Prep?

Yes, this soup is perfect for meal prep. I often make a big batch and portion it out for lunches throughout the week. It reheats well and the flavor deepens after a day or two.

Can I Add More Vegetables?

Absolutely. Sometimes I add chopped celery or a diced potato for more body. Just cook them with the carrots and onions at the beginning.

Why Is My Soup Too Thick Or Too Thin?

If the soup turns out too thick after blending, I stir in a little water until it’s the texture I like. If it’s too thin, I simmer it a bit longer until it thickens to my preference.

Conclusion

This Lebanese red lentil soup is a warm bowl of comfort I always return to. It’s quick, nourishing, and deeply flavorful, with just a handful of ingredients. Whether I’m making it for myself on a busy weeknight or serving it as a starter at a family dinner, it never disappoints. It’s one of those timeless recipes that’s simple, soulful, and always satisfying.