🍲 Lebanese Lentil Soup
Lebanese lentil soup is a silky purée of red lentils and onion seasoned with cumin, finished with olive oil and a generous squeeze of lemon. It is topped with crisp toasted pita croutons that soften slightly in the hot soup. Light, warming and gently earthy, it is a winter staple and a common starter during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g red lentils, rinsed
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1.2 l water
- 1 pita bread, cut into squares
- Juice of 1 lemon
- Salt
Method
- Soften the onion in the oil, add the cumin.
- Add the lentils and water and simmer 20–25 minutes until soft; blend smooth.
- Toast the pita squares in the oven at 200 °C for 8 minutes until crisp.
- Season the soup with lemon and salt and top with the croutons.
How to make it lighter
- Bake the croutons without oil.
- Use a few croutons as garnish rather than a full handful.
- Drizzle the olive oil with a teaspoon: 1 tbsp ≈ 120 kcal.
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.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lebanese Lentil Soup and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →