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Red lentil soup in a plate

Easy Palestinian Red Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Wafa Shami
  • Prep Time: 10 minutes
  • Cook Time: 30 minuters
  • Total Time: 0 hours
  • Category: Soup
  • Diet: Vegan


 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.


  • 1 cup red split lent
  • 2 tablespoons extra virgin olive oil
  • 1 chopped sweet onion
  • 4 cups boiled water
  • 1 1/2 teaspoon cumin powder.
  • salt



  1. Rinse red lentils off in the water in a strainer, set aside.
  2. In a pot warm extra virgin olive oil.
  3. Add chopped onions, sauté until onions until gold.
  4. Add lentils over the onions stir well combining all together.
  5. 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.
  6. Add salt and cumin, give it another stir.
  7. Bring the pot to boil, cover, and then reduce the heat to low and let it simmer.
  8. Cook for 15 minutes, then give it another stir and let it continue to cook on low heat up to 30 minutes. 


  1. Make sure when you buy the lentils, they are split red lentils. The split literally means each lentil is split into half.
  2. Because lentils are split, they don’t require soaking and cook very fast.
  3. The soup will turn into more pasty rather watery.
  4. During the cooking process if you notice the top is watery, uncover and let it cook uncovered for another 10 minutes.