Red Lentil Soup/Shourbet Adas


Red Lentil Soup/Shourbet Adas

This flavorful soup is a long-standing Ramadan tradition, often used to break the day’s fast in countries throughout the Middle East. Some cooks like to add cubed lamb, but this vegetarian version is just as common.


        2 tbsp. olive oil
        1 large onion, chopped
        1 c. red lentils, rinsed well and drained
        6 c. water
        ½ tsp. cinnamon
        1 tsp. salt
        ½ tsp. black pepper
        2 tbsp. fresh parsley, chopped

*This simple shourbet has dozens of variations. Feel free to add whatever you have handy, such as cooked rice, chickpeas, sliced carrots, pieces of toasted bread, or whatever else sounds good to you. For a smooth soup, add these additional ingredients before blending in Step 3. For a chunkier soup, add after blending.


1. Place olive oil in a large stockpot and heat over medium heat. Add onions and sauté 3 to 5 minutes, or until soft but not brown.

2. Add lentils and water and stir well. Raise heat to high and bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes to 1 hour, or until lentils are tender.

3. Remove soup from heat and let it cool slightly. Pour soup into a blender and process until smooth. (If all of the soup does not fit in the blender, you can process it in two or more batches.) Return processed soup to stockpot. Add cinnamon, salt, and pepper, stir well, and heat through. Serve hot and garnish with fresh parsley.

Food: Red Lentil Soup/Shourbet Adas

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