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Shorbat Adas (Red Lentil Soup)

This easy, vegan soup is filling and inexpensive - perfect comfort food that's actually healthy.
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Keyword: lentil, lentil soup, lentils, red lentils, shorbat adas, soup
Servings: 10 servings
Author: The Elegant Economist


  • 1 medium onion diced
  • 1 Tbsp olive oil
  • 1 1/2 cups dried red lentils (300g)
  • 1/2 cup basmati rice any long grain rice works here (100g)
  • 2 medium carrots chopped into rounds (optional)
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • salt and pepper to taste
  • 8 cups vegetable broth or chicken, if you prefer meat
  • 1 Tbsp preserved lemon, finely chopped or the juice of one lemon
  • chopped green onion, parsley, or coriander (optional) for garnish


  • In a large stockpot, saute the onion in olive oil over medium-low heat, until softened - about eight minutes.
  • Stir in lentils, rice, carrots (if using), cumin, turmeric, salt, and pepper.
  • Add your broth, and then bring to a boil. Once boiling, turn the heat to low and allow to simmer for 45-50 minutes (rice should be soft and lentils fully cooked). Turn off the heat and add your preserved lemon.
  • Using an immersion blender, or a high-powered blender (like a Vitamix) pulse a few times to achieve your desired consistency (I like mine with a bit of texture still rather than pureed).
  • Garnish with green onion and herbs if desired, and serve.