Shorbat adas — Lebanese red lentil soup

Name: Shorbat adas — Lebanese red lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Lebanese
Ingredients: 180 g Dry peeled split red lentils; 90 g Onion; 100 g Carrot; 50 g Celery stalks; 18 g Olive oil; 3 g Ground cumin; 850 g Water; 30 g Lemon juice; 4 g Salt; 1 g Black pepper; 120 g Wheat pita bread

Velvety cumin and lemon red-lentil soup with toasted pita for a full meal.

Estimated total time: 40 minutes2 portionsAbout 610 kcal per portion

Shorbat adas — Lebanese red lentil soup — representative dish photograph — Photo: Serine Ben Brahim · CC BY-SA 4.0 · Photo source. Wikimedia photograph of a smooth Ramadan lentil soup; regional seasoning and surrounding dishes differ, and the measured pita is not shown.

Ingredients for 2 portions

180 g Dry peeled split red lentils
90 g Onion
100 g Carrot
50 g Celery stalks
18 g Olive oil
3 g Ground cumin
850 g Water
30 g Lemon juice
4 g Salt
1 g Black pepper
120 g Wheat pita bread

Method

Pick over and rinse 180 g dry peeled split red lentils; they need no soaking. Finely dice 90 g onion, 100 g carrot and 50 g celery so they soften within the stated time. Measure 850 g water, 3 g ground cumin and 4 g salt.
Heat 18 g olive oil in a medium saucepan and cook the onion for about 4 minutes. Add the carrot, celery, lentils and cumin; stir for 1 minute. Pour in the measured water and salt, bring to a boil, then cover and simmer gently for about 20–22 minutes until the lentils and vegetables are completely tender.
While the soup simmers, cut 120 g plain wheat pita into wedges and toast in a dry pan for about 3 minutes until crisp. Use pita whose label confirms no dairy, egg or other animal additives if following a vegan diet.
Blend the soup with a stick blender until smooth, return it to a gentle heat for 2 minutes, then stir in 30 g lemon juice and 1 g black pepper. Divide between two bowls and serve each with half the toasted pita.

Adapted from Hadia Zebib’s Lebanese red-lentil soup: this two-serving version omits her potato and optional chicken bouillon, uses water and includes measured pita so it can serve as a meal. Fine vegetable dice and fresh split lentils are needed for the 40-minute estimate; older lentils may require longer. Vegan suitability depends on the purchased pita label. Celery and wheat gluten are flagged. The Ramadan lentil-soup photograph has a different setting and no measured pita. Nutrition is an ingredient-weight estimate.

شوربة عدس

Allergens and ingredient checks

Listed allergens: celery, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hadia’s Lebanese Cuisine — Red Lentil Soup

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