🍲 Shorbat Adas (Red Lentil Soup)
Shorbat adas is a smooth soup of red lentils simmered with onion and carrot, seasoned with cumin and turmeric and blended until velvety. It has a warm golden colour and an earthy, gently spiced taste. Each bowl is finished with a generous squeeze of lemon, which brightens the flavour, and it is a classic opener on the iftar table.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g red lentils, rinsed
- 1 onion, chopped
- 1 carrot, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp turmeric
- 1.2 l water
- Salt; lemon wedges to serve
Method
- Soften the onion and carrot in the oil for 5 minutes.
- Add the cumin and turmeric and stir for 30 seconds.
- Add the lentils and water, bring to the boil and simmer 20–25 minutes until the lentils fall apart.
- Blend until smooth, season with salt and serve with lemon.
How to make it lighter
- Use just 1 tbsp of oil for the whole pot.
- Add an extra carrot or some zucchini for more volume per bowl.
- Have a bowl before the main course; it is filling and fairly low in energy.
History
Lentils are among the oldest cultivated crops of the Fertile Crescent, and lentil soup is eaten across the Arab world. Shorbat adas is especially associated with Ramadan, when a bowl is often the first dish served at iftar.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →