Lebanese Lentil Soup

My Crushed Lentil Soup recipe is an extra tasty version of a traditional Lebanese lentil soup. Like all of my soup recipes, this red lentil soup recipe is simple to make, and it is perfect for Ramadan or any time you’re in the mood for a delicious and comforting Middle Eastern soup recipe.

This traditional Lebanese red lentil soup is a common dish enjoyed for Iftar, or the meal after sunset during Ramadan. Since it is light and nutritious, it’s the perfect thing to break the fast.

In Lebanon this is called “shorbet adas”, but you should know that this simple traditional lentil soup recipe is popular all over the Middle East! I’d say it’s a staple in every Middle Eastern home, including homes in Jordan, Syria, and Palestine too.

Now, because this is such a popular dish, there are many different ways to make it. The most basic Middle Eastern red lentil soup is made with just lentils, onion, and cumin, but I’m making it even more delicious!

I am adding carrots for sweetness and potatoes to make this soup a bit more hearty. I’m also adding garlic as well, because I love garlic and I don’t think I need to explain myself much more with that opinion!

The Best Crushed Lentil Soup

• Red lentil soup – You can make this soup with red or yellow lentils. These types of lentils are small and split, which is how this soup gets its name. They cook down and become very soft, so they are ideal for this recipe.
• Blended if you like – If you want to make this soup thick and creamy, you can puree some or all of it in a blender or with a stick blender. It’s totally delicous without this step though, so don’t feel obligated to pull out any special equipment.
• Super simple ingredients – There is a good chance that you already have all of these ingredients at home. This soup is made with basic kitchen staples that are inexpensive and easy to prepare.

Ingredients In Lebanese Lentil Soup

Here’s what you need to make this traditional starter:

• Red Lentils: I prefer to use red lentils in my soup, but yellow lentils will work just as well. Avoid green or brown lentils for this recipe, as they aren’t as soft.
• Onion and Garlic: These aromatic vegetables are sauteed in olive oil to add a base layer of savory flavor to the soup.
• Shredded Carrot: This is not usually a traditional ingredient, but I love the color and slight sweetness that carrot adds to this recipe.
• Vegetable Stock: You can use homemade vegetable stock, boxed veggie broth, or water with a bouillon cube. Whatever’s easiest will be the best option! As written, this recipe is vegetarian.
• Seasonings: Season gently but perfectly with salt, black pepper, and warming cumin.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Lebanese Red Lentil Soup

1. Saute: In a large Dutch oven set over medium-high heat, heat olive oil and add the onion, carrots, and potatoes. Saute for 3 minutes or until softened. Then add the garlic and saute for just 30 seconds or until fragrant.
2. Season: Add the lentils, cumin, salt, pepper, stock cube, and water (or vegetable stock).
3. Simmer: Give everything a stir, bring the soup to a boil, then reduce to a simmer. Cover partially with a lid, and cook for 30 minutes or until the lentils have softened. Remove from heat.
4. Serve: Just before serving, stir in fresh lemon juice (start with 1 tablespoon). Taste and adjust the lemon, salt, and pepper as needed. Serve with fresh chopped parsley and warmed pita bread.

Recipe Tips

• Try it with Pita Croutons: Red lentil soup is usually served with warm pita, but crispy pita croutons are delicious too. Get more details on the method for making the croutons in my fattoush salad recipe.
• Instead of potatoes, add cooked rice to the soup to make it hearty. You can also leave the potatoes out to make a lighter soup.
• Parsley adds a lovely bit of green to the soup for serving, but it’s optional.
• Instant-Pot instructions: Pressure cook the soup on high for 30 minutes rather than cooking it on the stovetop.
• Adjust the liquid. Different types of lentils will absorb liquid differently, so be ready to be flexible with the amount of broth or water you’re using. Start with 6 cups, and add up to 2 additional cups as needed while the lentils are cooking.

Storing Tips

You can keep leftovers in the refrigerator in an airtight container for up to 3 days. Reheat the Lebanese lentil soup on the stovetop or in the microwave.

What To Serve With Lebanese Lentil Soup

Here are a few more of my favorite Middle Eastern dishes. Mix and match to find your favorites and create an amazing feast for Ramadan or any occasion.

• Homemade Falafel is always a hit, and easy to make. You might also enjoy my Falafel Burgers.
• Pearl Couscous Salad, Fattoush Salad, or Tabbouleh Salad will add plenty of healthy freshness to your meal.
• Learn to make homemade hummus, baba ganoush, or muhammara dip to dip the pitas into.
• For dessert, make my tasty date cookies or burbara with wheat berries!

Recipe FAQs

What other spices can I add to Red lentil soup?

You can add whatever you like to this soup, but traditionally you might find Middle Eastern 7 spice blend added. It’s a mixture of  allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg.

Why does my lentil soup taste bland?

In this recipe, it’s important to add freshly squeezed lemon juice to the soup at the very end. Taste the soup and adjust the seasonings until it’s to your liking.

Can I freeze lentil soup?

Yes! Store portions of leftover soup in freezer containers for up to 3 months. Allow to thaw overnight before reheating, adding additional water if needed.

More Easy Soup Recipes

Vegetarian 15 Bean Soup

Carrot Coriander Soup

Creamy Sweet Potato Soup

Jerusalem Artichoke Soup

All Soups

Traditional Lebanese Lentil Soup (aka crushed lentil soup, red lentil soup, or shorbet adas) is a staple in my home, and I know that you’re going to love it too. Save the recipe by pinning it or sharing it with your friends!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 6 votes

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Lebanese Lentil Soup

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Author: Diana

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This Lebanese Lentil Soup recipe is an extra tasty version of a traditional crushed lentil soup that is easy to make with humble ingredients.

6 Servings

This Lebanese Lentil Soup recipe is an extra tasty version of a traditional crushed lentil soup that is easy to make with humble ingredients.

Equipment

• 6-quart Dutch Oven

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium yellow onion finely diced
• ▢ 2 small carrots shredded or finely diced, about ¾ cup
• ▢ 1 small potato chopped small, about 1 cup – or ¼ cup white rice
• ▢ 2 garlic cloves minced
• ▢ 1 ½ cups red lentils rinsed and drained
• ▢ 1 teaspoon ground cumin
• ▢ Salt and pepper
• ▢ 1 vegetable stock cube
• ▢ 6 cups (1.4 liters) water

For serving

• ▢ 1-2 tablespoons lemon juice
• ▢ Pita bread
• ▢ Chopped fresh parsley

Instructions

• In a large dutch oven set over medium high heat, heat olive oil and add the onion, carrots, and potatoes. Saute for 3 minutes or until softened.
• Add the garlic and cook for 30 seconds.
• Add the lentils, cumin, salt, pepper, stock cube, and water.
• Give everything a stir, bring to a boil then reduce to a simmer. Cover partially with a lid, and cook for 30 minutes or until the lentils have softened. Remove from heat.
• Right before serving stir in fresh lemon juice (start with 1 tablespoon). Taste and adjust the lemon, salt, and pepper as needed.
• Serve with fresh chopped parsley, and warmed pita bread.

Notes:

• For a thicker texture, the soup can be blended.
• Try it with Pita Croutons: This soup is usually served with warm pita, but crispy pita croutons are delicious too. Get more details on the method for making the croutons in my fattoush salad recipe.
• Instead of potatoes, add cooked rice to the soup to make it hearty. You can also leave the potatoes out to make a lighter soup.
• Parsley adds a lovely bit of green to the soup for serving, but it’s optional.
• Instant-Pot instructions: Pressure cook the soup on high for 30 minutes rather than cooking it on the stovetop.
• Adjust the liquid. Different types of lentils will absorb liquid differently, so be ready to be flexible with the amount of water you’re using. Start with 6 cups, and add up to 2 additional cups as needed while the lentils are cooking.
• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. 

Nutrition Information

Calories: 199kcal, Carbohydrates: 31g, Protein: 12g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 141mg, Potassium: 522mg, Fiber: 15g, Sugar: 3g, Vitamin A: 2807IU, Vitamin C: 6mg, Calcium: 47mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen