Wednesday, March 21, 2012

Shorbat Adas (Lentil Soup)

 The first recipe that I want to share is for Shorbat Adas, or lentil soup. Lentils, which probably originated in the Mediterranean area, are nutritious and delicious. There is a wide variety of lentils, but for this soup we will be using small red lentils. This is a good recipe to begin with because you won’t need to go to any special stores to track down ingredients.

Shorbat Adas is popular during Ramadan and usually eaten as a first course, but it is also delicious as a meal on its own. Many cooks have preferences for how they cook the soup but one can start with the basic recipe and experiment to find a method that works best for you.


  •  8 cups water
  • 1 ½ - 2 cups red lentils (these can be found at any store that sells organic products like Sprouts or Whole Foods Mart)
  • 3 chicken bullion cubes
  • 1 small onion finely diced
  • 1 clove garlic crushed
  •  ¾ teaspoon cumin
  • ½-1 teaspoon turmeric


  1.  Wash and dry the lentils.
  2.  Sautee the onion and garlic in a large pot with a small amount of cooking oil.
  3. Add drained lentils and stir a few times.
  4. Add the rest of the ingredients.
  5. Bring to a boil, then simmer, stirring occasionally, on medium heat 35-40 minutes or until lentils are easily mushed.
  6. Taste and add salt and pepper as needed.
  7. To make the soup smoother, use a whisk or other beater. 

Serving Suggestions:

Many people, such as myself, add lemon juice to the soup to change the taste a little. Also in our household, we fry bits of pita bread which we toss in when we eat it, similar to adding crackers to other soups.

Variations of the recipe:

There are plenty of different ways to cook shorbat adas with very similar results. For example some people cook the lentils in a pressure cooker, and some like to cook it on low heat for 2-3 hours. Some people might add meat, usually lamb, to their soup, or use some different spices.

1 comment:

  1. Coming from someone who has never cooked anything past macaroni and ramen, I find your recipe and directions very easy to follow. I like the fact that you included the meaning of the dish and gave background info on the ingredients as well. I know this probably isn't a blog for a beginning cook and I'm probably not your target audience, but some of the cooking utensils I've never seen before. But then again I'm a guy and more of a visual learner, so it might just be me. I hope to try out this recipe and not burn the house down in the process. But, I'm sure following these very straight-forward directions, that would be a difficult task to do.