Shorbat Adas (Lebanese Lentil Soup with Lemon)
A golden, cumin scented lentil soup finished with a generous squeeze of lemon and crisp fried onions on top.
Made with Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tablespoon of the oil in a large pan over a medium heat. Cook the diced onion and carrot for 6 minutes until softening.
6 min - 2
Stir in the garlic, cumin and ground coriander and cook for 1 minute until fragrant.
- 3
Add the rinsed lentils, potato, your ready made vegetable stock (see the base recipe) and the water. Bring to the boil, then simmer for 25 minutes until the lentils and potato are very soft.
25 min - 4
Meanwhile, fry the sliced onion in the remaining oil over a medium high heat for 10 minutes, stirring often, until deep golden and crisp at the edges. Lift out onto kitchen paper.
10 min - 5
Blend the soup until smooth, or leave it part chunky if you prefer. Stir in most of the lemon juice, season with salt and pepper and add more lemon to taste.
- 6
Ladle into bowls and top with the crispy onions and fresh coriander.
Tips
- Add the lemon at the end. Cooked for long, it turns dull and sour.
- For a heartier soup, keep half the soup unblended and add a handful of cooked rice.
- Brown or green lentils give a chunkier, earthier soup but need about 15 minutes longer.
Storing and freezing
Cool within 1 to 2 hours, then keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through and add a little water if it has thickened.
Questions
Is shorbat adas vegan?
Yes, as written. It uses vegetable stock and olive oil with no dairy or egg. It is also gluten free, dairy free, egg free and nut free.
Can I use tinned lentils?
Yes, use 2 tins (about 480 g drained) of green or brown lentils and simmer for only 10 minutes with the stock, then blend. The texture will be a little less creamy than with red lentils.
Why is my lentil soup bland?
Usually it needs more acid and seasoning. Add lemon juice and salt a little at a time, and make sure the cumin was cooked for a minute in the oil.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.