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Shorbet Adas (Lentil Soup)


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.

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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.
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