This vegan Shorbet Adas is a medley of Middle Eastern lentil soup variations. It’s protein-packed, wholesome, and nourishing. A cozy soup that’s ready in about 30 minutes!

About The Recipe

• High in protein
• Ready in 30 minutes
• One pot recipe
• Wholesome and nourishing
• Made with pantry ingredients

Ingredients You’ll Need

• Red lentils: rinsed and drained
• Carrots: washed and cubed, pat dried
• Potatoes: washed and cubed, pat dried
• Onions: diced
• Garlic: sliced
• Cumin
• Vegetable broth
• Pita: cut into cubes
• Oil spray: to air fry the pita

How To Make Lentil Soup

Prepare the ingredients: Wash the lentils, chop up the vegetables, and pat dry the carrots and potatoes to have ready to cook. No need to peel. Cut up the pita to fry/bake/air fry if you’d like.

Combine all the ingredients (except lemon juice, pita, and oil – if not using) in a large pot. Or toast the lentils, carrots, potatoes, onions, and garlic with spices before adding the broth – for a couple of minutes.

Cover with more water/broth 2-inches above. Stir and bring to boil over medium-high heat. Once it bubbles, turn the heat down to medium-low. Cook for 20 minutes, until potatoes and carrots are fork-tender.

Empty into a food processor or heat-proof blender to blend down. Return to the pot to bring back to heat/thicken. Serve with a squeeze of lemon juice, pita chips, and a garnish of green onions or parsley. Add some meatless meatballs for bonus protein.

Step-by-Step Video

Watch this tutorial to see how we make our Shorbet Adas (Lentil Soup):

Shorbet Adas Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Shorbet Adas (Lentil Soup)

Recipe by Waseem HijaziCourse: SidesCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

This vegan Shorbet Adas is a medley of Middle Eastern lentil soup variations. It’s protein-packed, wholesome, and nourishing. A cozy soup that’s ready in about 30 minutes!

Ingredients

• 1 cup red lentils, rinsed and drained

• 1 medium sweet onion, small dice

• 2 garlic cloves, finely sliced

• 1 large carrot, cubed – washed & dried

• 1 large potato, cubed – washed & dried

• 1 tsp cumin

• 1/4 tsp turmeric

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4 cups vegetable broth

• The Rest:

• 1 tbsp olive oil, optional – See Notes

• 1 lemon, freshly squeezed

• Pita, cubed & fried or air fried for toppings

• 20 Meatless Meatballs – optional

Directions

• Combine the ingredients in a large pot. Cover with more water/broth 2-inches above.
• Stir and bring to boil over medium-high heat. Once it bubbles, turn the heat down to
  medium-low.
• Cook for 20 minutes, until potatoes and carrots are fork-tender.
• In the meantime, air fry the pita chips at 375F for 3 to 5 minutes. Cover in oil spray if
  needed.
• Empty the soup into a food processor or heat-proof blender to blend down. Return to the pot to bring back to heat/thicken.
  
  Serve with a squeeze of lemon juice, pita chips, and a garnish of green onions or parsley. Add some meatless meatballs for bonus protein.

Notes

• (1) For extra flavours, sauté the onions, garlic, vegetables, lentils, and spices in olive oil – before adding the broth to boil.
• (2) Potatoes and carrots don’t need to be peeled. Make sure to wash thoroughly before and after chopping.