A deeply comforting Middle Eastern–style soup made with red lentils, vegetables, and warming spices, shorbat adas delivers a naturally creamy texture without any dairy. Bright lemon, fresh herbs, and gently toasted spices balance the earthy lentils for a bowl that feels both cozy and vibrant.
Why You’ll Love This Recipe
This soup is simple to make yet layered with flavor. Red lentils cook quickly and break down into a velvety base, while carrots and potatoes add body and subtle sweetness. Toasted coriander and cumin bring warmth and aroma, and a splash of lemon juice at the end lifts everything beautifully. It’s nourishing, satisfying, and perfect for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup olive oil, plus more for garnish
1 medium onion, chopped (about 1 1/2 cups)
2 tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
3 medium carrots, chopped (about 2 cups)
1 russet potato (8 ounces), peeled and chopped (about 1 cup)
1/2 cup dried red lentils, rinsed and drained
3 garlic cloves, minced (about 1 1/2 tablespoons)
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/4 teaspoon ground black pepper
4 cups water
1 can crushed tomatoes (15 ounces), undrained
2 tablespoons chopped fresh herbs such as parsley or dill, plus more for garnish
2 scallions, thinly sliced, for garnish
Lemon wedges, for serving
Directions
Heat the olive oil in a large pot over medium-high heat until shimmering. Add the chopped onion and cook, stirring often, for 7 to 8 minutes, until softened and lightly browned.
While the onion cooks, place the coriander seeds and cumin seeds in a small dry skillet over medium heat. Toast, stirring constantly, for 1 to 2 minutes, until fragrant. Transfer to a plate and let cool slightly, then grind into a fine powder.
Reduce the heat under the pot to medium. Add the carrots, potato, red lentils, garlic, salt, cinnamon, turmeric, black pepper, and the freshly ground spices. Stir well and cook for 2 to 3 minutes, until the spices are aromatic.
Pour in the water and crushed tomatoes. Bring to a boil, then partially cover and reduce to a gentle simmer. Cook for about 20 minutes, until the vegetables and lentils are very tender.
Remove the pot from the heat. Transfer about 3 cups of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine, creating a creamy but textured soup.
Ladle into bowls, garnish with fresh herbs, scallions, and a drizzle of olive oil, and serve with lemon wedges on the side.
Servings and timing
Servings: 4
Active time: 30 minutes
Total time: 50 minutes
Variations
For a spicier version, add 1/4 teaspoon ground chili or cayenne with the other spices.
For extra vegetables, stir in chopped zucchini or spinach during the last 5 minutes of simmering.
For a smoother soup, blend the entire pot instead of just a portion.
For added protein, increase the red lentils to 3/4 cup and add an extra 1/2 cup water.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the soup thickens. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQs
What is shorbat adas?
Shorbat adas is a traditional Middle Eastern red lentil soup known for its creamy texture and warm spices.
Do I need to soak red lentils?
No, red lentils cook quickly and do not require soaking before use.
Can I make this soup vegan?
Yes, the recipe is naturally vegan as written.
Can I use ground spices instead of whole seeds?
You can, but freshly toasted and ground seeds provide a deeper, more aromatic flavor.
Why blend only part of the soup?
Blending part of the soup creates a creamy base while keeping some texture from the vegetables.
Can I add more lemon juice?
Absolutely. Adjust the lemon to taste; the acidity brightens the entire dish.
Is this soup spicy?
It is warmly spiced but not hot. You can add heat if you prefer.
Can I use vegetable broth instead of water?
Yes, vegetable broth can be used for a slightly richer flavor.
How thick should the soup be?
It should be creamy and spoonable, not overly thick. Add water if needed.
What can I serve with shorbat adas?
It pairs well with flatbread, rice, or a simple fresh salad.
Conclusion
Shorbat adas is a timeless, nourishing soup that turns humble pantry ingredients into something deeply satisfying. With its creamy lentils, fragrant spices, and bright lemon finish, it’s a recipe you’ll return to again and again for comforting meals that feel both wholesome and special.
A traditional Middle Eastern red lentil soup made with vegetables and fragrant spices, shorbat adas is naturally creamy, comforting, and full of warm, bright flavor from lemon and herbs.
2 tablespoons chopped fresh herbs (parsley or dill), plus more for garnish
2 scallions, thinly sliced, for garnish
Lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 7–8 minutes until soft and lightly browned.
In a dry skillet, toast coriander and cumin seeds over medium heat for 1–2 minutes until fragrant. Cool slightly, then grind into a fine powder.
Lower heat to medium. Add carrots, potato, red lentils, garlic, salt, cinnamon, turmeric, black pepper, and the ground spices. Stir and cook for 2–3 minutes.
Add water and crushed tomatoes. Bring to a boil, then reduce to a simmer and cook partially covered for 20 minutes, until vegetables and lentils are tender.
Transfer about 3 cups of soup to a blender and blend until smooth. Return to pot and stir to combine.
Ladle into bowls and garnish with fresh herbs, scallions, and a drizzle of olive oil. Serve with lemon wedges.
Notes
Add chili powder or cayenne for heat.
Stir in spinach or zucchini at the end for extra vegetables.
Blend entire soup for a smoother texture.
Use vegetable broth instead of water for deeper flavor.
