Red Split Lentils are one of the quickest pulses to cook, you don't have to soak them overnight or fuss around with them.
This Lebanese red split lentil soup recipe is done in half an hour - perfect for when you're feeling a bit run down.
I wasn't much of soup maker until recently, for no good reason other than I relied on my mum to make all sorts of different soups every time we popped round her house (Brown lentil and chard, chicken, harira, every bean to name a few).
Soups seemed to be one of those funny food categories that required too much effort for something that wasn't the star of the show.
Then when my son got ill I finally called her up to ask for the recipe and now he calls this one 'Teta's Secret Golden Soup'.
Lentil to water ratio
The classic lentil to water ratio is 1 to 5. It really is a good idea to measure out the cups and save yourself the trouble of topping up water.
You will find this ratio in other recipes such as mujadara with rice and caramelised onions as well as mujadara makhbousa.
The lentils
Red split lentils cook much faster and also produce a smoother texture when blitzed.
Brown or green lentils will create loose lentil skins. If you only have brown lentils try my brown lentil soup with swiss chard also known as 'adas b hamed'.
The vegetables
Potato, onion and a carrot are all you need for this simple soup.
Use a medium one of each and dice them roughly as you will be blitzing the soup with the hand blender later.
The spices
You only need a bit of turmeric and salt to spice up this soup.
Don't make the same mistake I made once by adding too much turmeric (I was unwell thus my judgement was impaired) it will overpower the whole thing.
Add a small pinch or tip of a small spoon. If you want to be technical make that ⅛ of a teaspoon.
Top Tips
It's just good practice to remove the white froth that comes away when you boil the lentils.
If you don't remove them then they will go into the flavour and it might taste a bit gritty.
Serving suggestions
My husband likes to add lemon at the end but I think it doesn't need it.
You can also add a small drizzle of extra virgin olive oil but again not too much or it will overpower the subtle flavours.
This soup is earthy and humble and warming, and with a nice crusty bread it makes a meal in itself.
📖 Recipe
Lebanese Red Lentil Soup (Shorbet adas)
Easy Lebanese red split lentil and vegetable soup
Ingredients
- 1 cup red split lentils
- cold water to cover approx 3 cups
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 1 potato roughly chopped
- Small pinch of turmeric
- ½ tablespoon salt approx
Instructions
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Wash the lentils in a fine strainer by running them under cold water
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Add the lentils to a medium pot with the cold water and bring to the boil on medium high heat
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Remove most of the white foam that rises to the surface with a spoon and discard
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Roughly chop the carrot, onion, potato and add them to the lentils along with the turmeric and salt
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Cook for another 20 or so minutes until the potato is done (test with a knife)
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Turn off the heat and blitz with a hand blender
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Taste test and adjust the salt
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Serve in a bowl and a drizzle of extra virgin olive oil
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Zainab
Shorbet adas is the best soup!
antonio
like mamas one
Sylvia
Love this! Easy and delicious. Thank you.
Maria
Dear Yosra!
Thank you for sharing your delicious foods.I have tried some from your recipes and all easy and takes me back to the lovely Lebanon.Shukran!
Thank you and Greetings from Hungary!
Zaatar
Thanks for your lovely comments!
Bob
Oh me of little faith! When I was making this I was thinking ‘how can this be tasty with so little added?’ I couldn’t believe I’d used enough turmeric. But it was absolutely delicious! I dried the onions a little (even though it doesn’t say to do so) but wonder how different the flavour is when not frying them? Thank you so much!
Anonymous
Quick, easy, and delicious!
Behieh Ansari
The recipes are so easy to follow. Thank you so much. I am fane of Lebanese food🙏❤️