Jordanian Lentil Soup. Shorbat Adas, or Arabic red lentil soup, is a traditional Middle Eastern drinking Soup. It is super easy to make, filling, and warming on a chilly day!
Shorbat Adas in Arabic: شوربة عدس
My Shorbat Adas Recipe is:
- Easy to make!
- 1 pot recipe
- Quick Arabic recipe
- Excellent for weight loss
- Gluten Free
- Dairy Free
It is always interesting to learn about the foods of other cultures. My husband is Jordanian, so I learn about a lot of Middle Eastern foods through him and his family!
WHAT IS SHORBAT ADAS?
Shorbat adas is an Jordanian lentil soup made with a mix of red lentils, vegetables, spices, and stock. It is traditionally drank to break fast at the end of the day. Shorbat adas is made all over the Middle East with different regions using a variation of spices. My Palestinian Jordanian style shorbat adas is flavored with garlic, onion, cumin, coriander, turmeric, and chili powder.
Shorbat Adas is a traditional Jordanian lentil soup. It is a flavorful healthy drinking soups!
IS SHORBAT ADAS GOOD FOR YOU?
Yes!! Shorbat adas is super good for you. It is loaded with antioxidants, fiber, protein, vitamins, and minerals. Don't let its thin consistency fool you, you will be full off of a serving of this soup because lentils are super high in fiber.
INGREDIENTS IN SHORBAT ADAS
Onions are a great source of anti-inflammatory vitamin C. They add an amazing aroma and flavor to this Jordanian red lentil soup.
Olive oil is traditionally used, but I don't like to heat my olive oil due to its low smoke point, so I use avocado oil instead. Avocado oil is a great source of anti-inflammatory and heart healthy fats.
Fresh garlic. Garlic adds more amazing flavor to this soup! Garlic is also excellent for reducing inflammation in the body.
Spices: ground cumin, ground coriander, turmeric, chili powder, pink sea salt, and fresh black pepper.
Split red lentils. Red lentils are an excellent source of fiber! Fiber is essential to feed your good gut bugs, and also improve hormone balance. Fiber can bind excess estrogen in your gut and pull it out of your body when you go to the bathroom. 🙂
Celery stalks & leaves. If the celery you bought at the grocery store doesn't have the leaves on it, just substitute in 3-4 stalks of finely chopped celery.
Carrots are loaded with fiber and beta carotene, which is converted to vitamin A in your body.
Chicken or beef stock is traditionally used, but I like to use chicken or beef bone broth. Bone broth is a healthier option because it not only adds more protein to your red lentil soup, but it also contains more bone healthy minerals.
Fresh lemon juice squeezed on top of shorbat adas is a must! The tangy flavor of lemon pairs perfectly with the savory soup.
TIPS FOR MAKING THE BEST SHORBAT ADAS RECIPE
WASH RED LENTILS. Wash them in a bowl, or under running water in a fine mesh strainer until the water is clear.
ADD VEGETABLES. Vegetables get pureed into shorbat adas and add to its rich flavor. I used carrots, celery, and onions in this one, but you could also add potatoes.
USE THE CELERY STALKS AND LEAVES. Celery leaves add a lot of flavor rather than just the stalk. The pieces of celery closer to the center have more flavor than the outer stalks, so use the inside ones!
SERVE WITH LEMON. Jordanian lentil soup with lemon tastes THE best!
WATCH HOW I MADE EASY SHORBAT ADAS PALESTINIAN JORDANIAN STYLE
HOW TO MAKE SHORBAT ADAS
Start by either rinsing or soaking your red lentils.
I like to soak my red lentils for about an hour before I make the soup. But, if you are low on time, you can easily rinse the beans until the water is clean and it will work just fine!
Make sure to mix the beans around a lot to clean them. You can see how murky the water looks before I cleaned the lentils in the images below!
Make sure to keep washing them until the water is completely clear!
You can also use a fine mesh strainer and run the water over the lentils until the water runs clear.
Next, heat a large stockpot over medium heat. Add 2 tablespoons avocado oil. Add the 1 chopped onion and sauté until the onion is soft and fragrant.
Next, add 3 cloves minced garlic, 1 ½ teaspoon ground cumin, 1 ½ teaspoon ground coriander, and a pinch of chili powder. Stir to combine.
Add 1 ¾ cups rinsed red lentils, 1 bunch of chopped celery leaves (or 2 stalks finely chopped celery), 1 chopped carrot, potatoes (if using), and 8 cups bone broth (or stock). Stir to combine.
Cover your pan and cook for 30-45 minutes on medium low heat. When it is done cooking, use an immersion blender to completely puree it.
And that is it! Your shorbat adas is ready to eat!
HOW TO SERVE SHORBAT ADAS
Jordanian red lentil soup traditionally served with some olive oil, parsley, and fresh squeezed lemon juice! The rich flavors of shorbat adas pairs perfectly with bright tangy fresh lemon.
Frequently asked questions about Arabic Shorbat Adas.
WHAT EXACTLY ARE LENTILS?
Lentils are part of the legume family and are super high in protein, fiber, and other nutrients like folate, iron, potassium, and phosphorus.
WHAT IS IN RED LENTILS?
Red lentils are a type of lentils that are rich in B vitamins, magnesium, iron, potassium, and zinc. Not to mention very high in fiber!
HOW MANY CALORIES ARE IN ADAS SOUP?
1 ½ cup of Shorbat adas calories- 108, Carbohydrates- 10 grams, Protein- 4 grams, Fat- 5 grams, Fiber- 4 grams.
Other Middle Eastern Arabic recipes you might like:
- Traditional Hummus
- Galayet Bandora
- Jordanian Maqluba
- Jordanian Ouzi with Roast Chicken
- Ouzi Lamb
- Palestinian Musakhan
- Arabic Chopped Salad
- Dwali (Stuffed Grape Leaves)
- Chicken Kabsa
Looking to make some Arabic dessert? Try my basbousa or Arabic Walnut Baklava!
If you try my Arabic Shorbat Adas Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Jordanian Shorbat Adas (شوربة عدس)
- Cutting board & knife
- Immersion blender
- 3 tablespoon avocado oil
- 1 lg yellow onion, chopped
- 3 cloves garlic, crushed
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- ½ teaspoon turmeric powder
- pinch ground chili powder
- 1 ¾ cups split red lentils, rinsed
- 1 bunch celery leaves sub 2 stalks chopped celery
- 1 lg. carrot, peeled and chopped
- 2 potatoes (optional) any type
- 8 cups vegetable or chicken broth
- salt & pepper to taste
- lemon wedge
- olive oil optional
- fresh parsley optional
- Using a fine mesh strainer, rinse the 1 ¾ cup red lentils until the water runs clear. Set the strainer on a towel to dry while you start the soup.
- In a large stockpot over medium heat, heat the 3 tablespoons avocado oil.Add the chopped onions and cook the onions until they are soft and translucent.
- Stir in the 3 cloves crushed garlic, 1 ½ teaspoon ground cumin, 1 ½ teaspoon ground coriander, ½ teaspoon turmeric powder, and a pinch of chili powder. Stir to combine.Stir in the rinsed red lentils.
- Add the 1 bunch of celery leaves, carrot, 8 cups broth, salt, and pepper.Stir to combine.Cover your pan, and simmer for ~30 minutes.
- After 30 minutes, use an immersion blender to puree the soup completely.Serve with fresh lemon juice and enjoy!
This soup looks so comforting and creamy! I love that you are sharing middle eastern dishes with us that are healthy!
Heidi | The Frugal Girls
So much fun flavor all in one recipe. This soup is sure to serve up some serious yum!
It is such an easy one to make and filled with nourishing ingredients!
It is the perfect sipping soup and incredibly filling!
This red lentil soup was sooo good and flavorful!! Perfect for a cold February day. I’m now hooked on Arabic food thank you
We went to Jordan in December of 2021…. This soup was one of our favorite dishes. Finally had some time to give it a try. So glad I found your recipe….. suddenly I was back in Petra, at Momma’s place…. Pure bliss. Thank you!
I'm soo glad you loved it, a little taste of Petra from home! 🙂 Jordan is such a gorgeous country
I made this over the weekend. I'm doing a silly little thing of cooking recipes from countries that start with the same letter of the month - this month I'm exploring the food profiles of Jordan - for January. This recipe was great - especially on a cold Winter night. I had it with Falafel that I also made from scratch. Weird combination I supposed, but somehow it worked. Instead of the Cumin and Coriander you listed I used Baharat blend that I made from whole spices. I didn't have celery so that was also missing. But it still came out great. This soup will definitely make it into my rotation of regular foods I make.
That's such a cute idea- Jordan for January! So happy you enjoyed <3