This Palestinian red lentil soup (shorbet adas) is made with just a few simple ingredients, which include red split lentils, and onions sauteed in olive oil, water, salt, and cumin powder. A delicious vegan gluten-free soup, that is hearty, and healthy takes one pot and comes together in less than 30 minute
Why you’ll love this recipe:
Palestinian lentil soup is one of the easiest and quickest soups to make.
The ingredients list is very short, you always have them in your pantry.
This soup is hearty, healthy, nutritious, and full of flavor.
It is one wholesome soup that stores and freezes well.
Fridays were always vegan days at home. My mother’s tradition of the week is that Fridays we will take a break from eating any meals that include meat, so she used to make a vegan dish.
Red lentil soup was popular on Fridays and especially in wintertime. When the weather is cold, my mother felt it's the perfect day for a lentil soup. Though I'm not a big fan of soups, however, I do enjoy hot soup on a cold rainy day. It feels so cozy and warms my heart and spirit.
How to cook red lentils?
Rinse red lentils off in the water in a strainer, and set aside.
In a pot warm extra virgin olive oil.
Add chopped onions, and sauté until onions are golden.
Add lentils over the onions and stir well combining them all together.
Pour boiled water over, and stir everything well combining the water with lentils and onions. Make sure the pot is large enough, so it does not boil over.
Add salt and cumin, and give it another stir.
Bring the pot to a boil, cover it, and then reduce the heat to low and let it simmer.
Cook for 15 minutes, then give it another stir and let it continue to cook on low heat for up to 30 minutes.
Can I add vegetables to the soup?
Any starchy vegetables can work well with this soup, like carrots, celery any type of squash.
Vegetables can be sautéed early on and after sautéing onions and cooked with red lentils.
What can I serve with the soup?
Any type of bread. Toasted bread works really well.
Squeezed fresh lemon juice is a must with this recipe, provide once served.
Green onions and olives.
FAQ
Can I use vegetables or chicken broth with the soup?
Yes, any type of broth can be used, keep in mind if you want to keep it vegan use vegetable broth.
How long can I keep this soup in the fridge?
The soup can stay up to 5 days in the fridge in an airtight container.
How can I reheat it?
I prefer to transfer the soup into a small pot and heat it over the stove, if the soup is too thick add ¼ cup of boiled water and let it heat on low/medium for 10 minutes. Or it can be placed in a bowl and heat in the microwave.
Can I freeze it and for how long?
This soup can be placed in an airtight container and kept in the freezer for up to 30 days.
Can I blend the soup?
I’m all for chunky soup. However, if you prefer your soup to be more creamy, you can use an immersion blender or a regular blender to create a creamy soup.
Important tips:
This lentil soup is very easy to make, however here are a few tips.
Make sure when you buy the lentils, they are split red lentils. The split literally means each lentil is split in half.
Because lentils are split, they don’t require soaking and cook very fast.
The soup will turn pastier and not watery.
During the cooking process if you notice the top is watery, uncover it and let it cook uncovered for another 10 minutes.
Easy Palestinian Red Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 30 minuters
- Total Time: 0 hours
- Category: Soup
- Diet: Vegan
Description
This Palestinian red lentil soup (shorbet adas) is made with just a few simple ingredients, which include red split lentils with onions, water, salt and cumin powder. A delicious vegan gluten free soup, that is hearty, healthy and takes one pot and comes together in less than 30 minutes.
Ingredients
- 1 cup red split lent
- 2 tablespoons extra virgin olive oil
- 1 chopped sweet onion
- 4 cups boiled water
- 1 ½ teaspoon cumin powder.
- salt
Instructions
- Rinse red lentils off in the water in a strainer, set aside.
- In a pot warm extra virgin olive oil.
- Add chopped onions, sauté until onions until gold.
- Add lentils over the onions stir well combining all together.
- Pour boiled water over, and stir everything well combining the water with lentils and onions. Make sure the pot is large enough, so it does not boil over.
- Add salt and cumin, give it another stir.
- Bring the pot to boil, cover, and then reduce the heat to low and let it simmer.
- Cook for 15 minutes, then give it another stir and let it continue to cook on low heat up to 30 minutes.
Notes
- Make sure when you buy the lentils, they are split red lentils. The split literally means each lentil is split into half.
- Because lentils are split, they don’t require soaking and cook very fast.
- The soup will turn into more pasty rather watery.
- During the cooking process if you notice the top is watery, uncover and let it cook uncovered for another 10 minutes.
Nadia says
I love how easy this soup is and it comes together in no time. It's just perfect in a cold day.
Wafa Shami says
Great, yes it does. Glad you like it.
Lora says
Excellent flavors and so easy to make. Bravo!!
Wafa Shami says
Hi Lora, yes it is, glad you enjoyed it.
Presley says
This tasted great! I added a few potatoes to bulk it out so it could feed more people. Next time I think I’ll cut the water in half, even turning the heat up, cooking on a light boil for 10 minutes after the stated cooking time was watery.
Wafa Shami says
Great, glad to hear that. Potatoes and also carrots are a great addition. You can saute them with the onions before adding the lentils and water.
As for the water, you can let it simmer uncovered which will take care of any extra water.
Jo Deskins says
Approximately how many are served by this recipe? I am considering preparation of this dish as a luncheon item at this year's World Day of Prayer - Palestine 2024.
Wafa Shami says
Hello Jo, this recipe makes about 4 medium size bowls. Prayers are definitely needed.
Sabrina says
Hello! I don't have red lentils, can I use another kind? (They are also split). Thanks!
Wafa Shami says
Hi Sabrina, I have never used any other lentils with this particular recipe, it might work but it will probably have a different taste. Would love to hear how they turned out.
Helen says
My son loved this soup, so nutritious and filling. He ate it with your Arabic bread!
Wafa Shami says
Hi Helen, that's awesome, sahtain.
Shannon S says
I’ve made so many types of lentil soups that took forever to make. This was so simple, easy and so delicious! It’s my family’s favorite soup.
Wafa Shami says
Hi Shannon, thank you for the review. I'm so glad to hear that. Enjoy!
Kate says
I can't find split red lentils - only whole red lentils. I saw in the notes you don't recommend that. Can I still use them and just adjust the cooking time?
Wafa Shami says
Hi Kate, yes you can. I've never used them, but I think they'll take longer to cook.