published Oct 22, 2021, updated Mar 18, 2024 Similar to beloved Moroccan harira soup, Lebanese lentil soup, or shorbet adas, is commonly enjoyed in Lebanon during Ramadan to break fast. This lentil soup recipe is made with red lentils. While creamy and rich in protein and fiber, they’re not too flavorful. So I give the broth plenty of love with authentic Middle Eastern 7 Spice, turmeric for the characteristic yellow color, some fresh lemon for acidity, and a couple of other seasonings to tie it all together. I also add a helping of rice to my Lebanese lentil soup to make it even heartier — and even thicker if you purée it (I’ll get into that later!). This recipe can be enjoyed on its own (all that rice will certainly fill your stomach) or with pita or another bread of choice. Looking for something bulkier? Try this lentil soup recipe made with ground turkey and Indian spices!
Recommended Tools
Citrus Juicer – Freshly squeezed juice is always better than the artificial, bottled stuff! A good juicer will help you get the most out of your limes, lemons, and oranges. Dutch Oven – When it comes to making soups and stews, the Dutch oven is my go-to. It retains heat well and its wide, heavy bottom is perfect for simmering.
Storing and Reheating
Don’t prepare my Lebanese lentil soup recipe too far in advance or the rice may become mushy. To make it ahead of time, cook the rice separately and stir it in just before serving.
Dry Red Lentils – Red lentils, also known as “split” lentils, cook the fastest and have a soft, creamy texture. Yellow lentils are the next best choice. Onion & Garlic – It wouldn’t be a flavorful soup without this powerful duo! Short Grain White Rice – Any white rice can be used in my Lebanese lentil soup recipe. Don’t use brown rice — the lentils will become quite mushy by the time it’s finished cooking. Carrot – Just one of many vegetables you can add to Lebanese lentil soup. You can also throw in celery, potatoes, parsnips, spinach, or other hearty produce. Lebanese 7 Spice – While this Middle Eastern blend varies from region to region, this is my favorite combination of flavors. It’s much fresher and tastier than store-bought spice blends! Turmeric – This spice does add a sweet and earthy flavor, but I especially love it for the vivid yellow color it gives this lentil soup recipe. Vegetable Broth – You can use either broth or water. Lemon Juice – Add the juice of one lemon (roughly 2 to 3 tablespoons). Optional Garnishes – Finely chopped green onions and parsley on top add some final color, flavor, and dimension.
Allow any leftovers to cool before transferring to an airtight container. Refrigerate for one week or freeze for up to 3 months! To reheat, return to the stovetop and stir until warmed through. Love this recipe? Share it with the world on Pinterest.
