Lebanese Lentil Soup (Shorbat Adas)

Name: Lebanese Lentil Soup (Shorbat Adas)
Cuisine: Middle Eastern
Ingredients: 2.25 cups brown or green lentils; 7 cups water; 1 large potato (peeled and cubed), alternatively 4 tablespoons rice or 1 cup instant potatoes; 2 bunches parsley, washed well; 1 medium sized onion, minced; 1 clove garlic, crushed or minced; 1 leveled teaspoon cumin powder; 1/4 teaspoon seven spice or all spice; 1 teaspoon turmeric; 2 teaspoons aleppo pepper or 2 tablespoons aleppo pepper paste; 1 teaspoon ground black pepper; 1 tablespoon salt; 1/4 cup olive oil; 3 Teaspoons of Better Than Bouillon, chicken flavor, or 3 boullion cubes; pita bread, as side or croutons; freshly squeezed lemon juice, optional; A pinch of freshly grated black pepper, optional; pinch aleppo pepper

11 steps

My husband have spent a lot of time trying to replicate the secret recipe for the lentil soup from our favorite Lebanese restaurant, which is incredible. We haven't quite cracked it, but this is our favorite iteration out of all our attempts. Compiled via research and our trial & error experimentation. It's a delicious and filling protein-rich dinner or side. Even our baby loves it! Enjoy!

Updated at: Thu, 17 Aug 2023 10:35:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories315.1 kcal (16%)

Total Fat8 g (11%)

Carbs47.5 g (18%)

Sugars2.1 g (2%)

Protein15.4 g (31%)

Sodium932.3 mg (47%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Soup

2 ¼ cupsbrown lentils

or green

7 cupswater

1potato

large, peeled and cubed, alternatively 4 tablespoons rice or 1 cup instant potatoes

1 clovegarlic

1 teaspooncumin powder

leveled

¼ teaspoonseven spice

or all spice

1 teaspoonturmeric

2 teaspoonsaleppo pepper

or 2 tablespoons aleppo pepper paste

1 teaspoonground black pepper

1 tablespoonsalt

¼ cupolive oil

3 teaspoonsbouillon

better than, chicken flavor, or 3 boullion cubes

Toppings & Pita Croutons

pita bread

as side or croutons

freshly squeezed lemon juice

optional

freshly grated black pepper

optional

aleppo pepper

Instructions

Step 1

Rinse the lentil in a mesh-sieve under cold running water, removing any debris, drain and place in a large pot.

Step 2

Add the water to the pot and cook over high heat.

Step 3

Peel, dice, and rinse the potato. If using rice, wash the rice in a sieve under running water and drain.

Step 4

Upon boiling, add the potato (or rice), chicken bouillon, chopped parsley and a pinch of salt. Cover the pot and reduce heat to low.

Step 5

In a pan, sauté the minced onion and garlic with olive oil. Add the spices, tempering them with oil will enhance the flavor. Cook till the onion turns translucent and aromatic. Add the mix to the pot, cover and cook for an hour until the lentils become mushy and over-cooked.

Step 6

Use an immersion blender to puree in the pot until it reaches a velvety texture (not too liquidy). Add a bit of water, if needed, to thin the soup if it is too thick.

Step 7

Reheat it and ladle the soup into bowls and serve it with freshly squeezed lemon juice, black and aleppo pepper, and pita croutons.