Syrian Lentil Soup (Shorbat Adas) Recipe — Easy Red Lentil Soup

To make Syrian lentil soup, rinse 1.5 cups of red lentils thoroughly and finely chop 1 large onion and 1 carrot, then mince 3 garlic cloves. Sauté the onion in 2 tablespoons of extra virgin olive oil for 5–7 minutes until soft and translucent. Add the carrot and cook for another 2–3 minutes, then add the garlic and cook briefly until fragrant. Stir in 1.5 teaspoons ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon black pepper. Add the rinsed lentils and 6 cups of water or low-sodium vegetable broth. Bring to a gentle boil, reduce the heat, and simmer partially covered for about 25–30 minutes until the lentils are completely soft. Blend until mostly smooth, adjust the consistency with hot water if needed, then season to taste. Finish each bowl with fresh lemon juice, chopped parsley, and a small drizzle of extra virgin olive oil, and serve with warm Syrian or Arabic flatbread.

Shorbat Adas (شوربة عدس) is a Syrian-style lentil soup made primarily with lentils, onion, warm spices, and lemon. It is a familiar Levantine comfort food and has many regional variations.

Lentil soups are found throughout the Middle East and Mediterranean region, so the broader dish is not exclusive to Syria. This version is specifically presented as Syrian-style, with its emphasis on red lentils, cumin, garlic, olive oil, and fresh lemon.

Fresh lemon provides acidity that brightens the earthy lentils and warm cumin. Adding it at the end keeps the flavor fresh and lets each person control the amount.

No. Red lentils cook relatively quickly and do not require soaking. Sorting and rinsing them thoroughly is sufficient.

Red lentils absorb a large amount of liquid as they cook and continue thickening as the soup cools. Add hot water or broth gradually while reheating until the desired consistency returns.

It should be creamy and substantial but still pour easily from a ladle. It should not be so thick that it behaves like mashed lentils.

Yes. You can blend only part of the soup and stir it back into the pot. This gives you a creamy base while retaining some lentil and vegetable texture.

Yes, but hot soup must be handled carefully. Blend in small batches and never fill the blender more than halfway because hot liquid creates steam and pressure.

Garlic burns quickly, especially in a hot pot. It should be cooked only briefly until fragrant. If it turns black, it can introduce a strong bitter flavor.

As red lentils break down, the soup becomes thick and more likely to settle. Use a heavy-bottomed pot, keep the heat gentle, and stir regularly toward the end of cooking.

Absolutely. Water produces a clean lentil flavor and is a perfectly good option. Low-sodium vegetable broth simply adds another layer of savory flavor.

Yes. The carrot is optional in this version. Leaving it out gives the soup a simpler flavor centered more directly on lentils, onion, garlic, cumin, and lemon.

This version is naturally vegan when prepared with water or a vegan vegetable broth. No dairy, meat, or animal fat is required.

The soup itself is naturally gluten-free. If serving it with bread or packaged broth, check those products separately if you need a strictly gluten-free meal.

Lentils and cumin have earthy flavors that benefit from acidity. The lemon balances those flavors and often makes the entire soup taste more vibrant without requiring a large amount of additional seasoning.

Yes. It is well suited to batch cooking. The soup will become thicker as it rests, so add water or broth when reheating and finish with fresh lemon and parsley.

Warm Arabic or Levantine flatbread is a natural accompaniment. It makes the soup more filling and works especially well for scooping and eating alongside it.

Yes. Lentil soup is commonly associated with comforting Ramadan meals in Syrian and wider Levantine food traditions. Its warmth, affordability, filling legumes, and easy preparation make it particularly suitable for family evening meals.