SHURBAT AL - ADAS - Protein rich Lentil Soup from Middle East

Name: SHURBAT AL - ADAS - Protein rich Lentil Soup from Middle East
Total time: 2400 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1 cup red lentils; 1 chopped onion; 2 chopped garlic cloves; 1 chopped tomato; 1 peeled & chopped potato; 1 peeled & chopped carrot; 1 tsp cumin powder; 1 tsp red chilli powder; 4 cup vegetable broth or water; 2 tbsp oil; 1/2 lemon; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

Shurbat al-Adas, or Middle Eastern Lentil Soup, is a warm and comforting dish loved across the Arab world. Known for its simplicity, earthy flavors, and nourishing qualities, this soup is especially popular in countries like Lebanon, Egypt, Syria, Jordan, and the Gulf region.

The name itself is derived from Arabic — “Shurba” meaning soup, and “Adas” meaning lentils. Traditionally prepared with red lentils, onions, garlic, tomatoes, and a blend of aromatic spices, this soup is smooth, hearty, and satisfying. A dash of cumin, turmeric, and coriander gives it its signature depth, while a final squeeze of lemon juice brightens the flavors.

During the holy month of Ramadan, Shurbat al-Adas is often served to break the fast, as it is both light on the stomach and highly nourishing. Rich in plant-based protein, fiber, and essential vitamins, it makes a wholesome meal when paired with warm pita bread, crunchy croutons, or fresh salads like fattoush and tabbouleh.
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Deepa Rupani @dollopsbydipa

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Ingredients

40 minutes

2 persons

1 cupred lentils
1chopped onion
2chopped garlic cloves
1chopped tomato
1peeled & chopped potato
1peeled & chopped carrot
1 tspcumin powder
1 tspred chilli powder
4 cupvegetable broth or water
2 tbspoil
1/2lemon
Salt to taste

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Steps

40 minutes

1

Heat oil in a large pot. Add onions, garlic and sauté until soft and golden.
2

Stir in carrot, potato and tomato, cooking for a few minutes until fragrant.
3

Add the washed lentils, cumin powder and red chilli powder. Mix well.
4

Pour in the broth or water, season with salt and bring to a boil.
5

Reduce the heat and simmer for 20–25 minutes, until lentils and vegetables are tender.
Blend the soup with a hand blender until smooth (or leave it slightly chunky, as preferred).
6

Adjust seasoning, and simmer for another 2–3 minutes. Finally squeeze lemon and turn off the heat.
7

Serve hot.
Serving Suggestion:
Enjoy with warm pita bread, crispy croutons, or alongside a fresh salad.