Lebanese Lentil Soup (Shorbat Adas) is a popular soup in the Middle East, traditionally eaten as the first course of iftar.
A perfect example of how just a few humble ingredients can make something truly delicious, healthy and comforting.
I recently started making large batches in my instant pot and freezing this soup to conveniently defrost when too tired to cook dinner. It’s a perfectly nutritious meal packed with flavour. Fresh herbs and lemon is an absolute must.
To see how I made this soup, check out my Instagram reel!
Lebanese Lentil Soup
- 1 Instant Pot optional
- 2 Tbsp olive oil extra virgin
- 1 large onion chopped
- 2 carrots finely diced
- 4 garlic cloves chopped
- 1 cup red lentils
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 L vegetable stock hot
- 2 lemons juice to taste
- ½ cup Italian parsley chopped
- 1 ½ tsp freshly ground black pepper
- 1 tsp freshly ground sea salt
- 1 tbsp olive oil for drizzling
- 2 lemons sliced
- ½ cup Italian parsley roughly chopped
- ¼ cup fresh coriander roughly chopped (optional)
- 10 mint leaves optional
- a few sprigs of fresh dill optional
- Saute the onion, carrot and garlic in the olive oil until softened.
- Add the lentils and spices and stir until well combined.
- Add the stock and lemon juice. Stir well. Cover with lid. For instant pot: press soup function and 15 minutes, high pressure. For stove top: Cover and bring to a gentle simmer until lentils are tender +- (30 minutes).
- Now, add chopped parsley, black pepper and salt. Season once more to taste. If a thinner soup is preferred, add more stock.
- Serve in heated bowls. Drizzle with olive oil and garnish with lemon slices and fresh herbs.