SHORBAT ADAS (Lentil soup)

This has to be one of my all time favourite soups in THE WORLD! It’s a red lentil soup that is common in the Middle East- my parents would make this frequently, and I have very fond memories of it 🙂

Shorba means “soup” in Arabic, and Adas (pronounced “3adas”) as you may guess means “lentils”. It’s a hearty, very nutritious soup made of lentils and is truly best enjoyed with a squeeze of fresh lemon or lime at the end- it elevates the flavour in an incredible way! It is also delicious with some fresh bread on the side (your choice of GF or regular)!

Lentils are an excellent source of protein, iron & fiber- and the carrots add some beta-carotene, so you are really eating to your health here, all while comforting your tummy and your soul 🙂

Red lentils & safflower 🙂

You’ll need:

  • 1 large onion, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 large carrot OR 2 small carrots, diced
  • 1/2 cup red lentils, rinsed
  • 1 teaspoon Cumin
  • Salt
  • Olive oil
  • Lime/lemon (if this is available- but highly recommended :))
  • 1 teaspoon ground Turmeric (optional)
  • Safflower (optional)
  • Drizzle some olive oil in a pot and cook the onions until golden.
  • Then add the garlic & carrots and cook for a few minutes, until the carrots are a little soft. Feel free to add some water if the carrots are sticking to the pan.
  • Then add the lentils and mix everything together.
  • Add about 3 cups of water + cumin + turmeric + salt.
  • Cover pot, allow soup to boil then reduce heat to MEDIUM and cook for 25 mins.
  • Blend HALF of the soup and leave the other half as is.
  • Return blended half back to the pot, add safflower and cook for just a short 2 minutes.
  • Serve with a squeeze of fresh lemon/lime.


  • While you can use your own choice of oil, the flavour of olive oil is really quite important in this soup. So if you can, please use olive oil 🙂
  • Safflower is a Middle Eastern spice that looks like saffron- but costs 100 times less lol. It is used to colour foods (ex: rice) and has a very subtle earthy flavour to it. I use it mostly for colour and aesthetics 🙂
  • My mother used to sometimes top this soup off with some fried onions on top of each bowl- which is also delicious 🙂


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