Shorbat Adas (Arabic Red Lentil Soup with Cumin & Lemon)
شوربت عدس (زیرے اور لیموں والا عربی دال کا سوپ)
In homes from Morocco to the Gulf, the Ramadan fast is often broken with dates and a bowl of lentil soup. Shorbat adas is the Arabic version: red lentils simmered with onion, carrot and plenty of cumin, blended until velvety and finished with a generous squeeze of lemon and a handful of crisp, toasted pita. It's simple, cheap and soothing, and it's ready in about half an hour. It's close to Turkish mercimek çorbası, but with more cumin and the pita croutons on top.
- ⏱ Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Warm the oil in a pot and cook the onion, carrot and garlic for 6–8 minutes until soft. Stir in the cumin and turmeric for 30 seconds.
Add the lentils, water and salt. Bring to a boil, skim the foam, then simmer for 20–25 minutes until the lentils have collapsed.
Blend until smooth, adding hot water if it's too thick. Stir in the lemon juice and adjust the salt.
Serve hot, topped with toasted pita, parsley and a drizzle of olive oil, with lemon wedges on the side.
Kitchen notes
Toast the pita squares in the oven at 200°C for 8 minutes, or fry them, until crisp.
Lemon is essential; add it at the table so each person can adjust.
The soup thickens as it stands; thin with hot water when reheating.
The iftar soup
Across the Arab world, Ramadan iftars often follow the same rhythm: dates and water, prayer, then a bowl of hot soup before the main meal. Lentil soup is the most common choice because it’s gentle on an empty stomach, warming and nourishing. Variations exist in every country, but cumin and lemon are almost always there.
Quick and smooth
Split red lentils cook down in about 20 minutes and blend into a smooth, creamy soup without any cream. A carrot adds colour and sweetness, cumin gives warmth, and lemon at the end brightens everything.
Crunch on top
The toasted pita on top, sometimes called khubz muhammas, is what makes it Arabic. It adds crunch and soaks up a little soup. Fried pita is richer; oven-toasted is lighter.
Serving
Serve hot with lemon wedges as part of an iftar with fattoush and sambousek or fatayer, or as a light supper. See our Ramadan iftar menu for more ideas.
Questions people ask
How is it different from Turkish lentil soup?
They're very close. The Arabic version usually has more cumin and is served with pita croutons; Turkish mercimek is finished with paprika butter.
Can I freeze it?
Yes, for up to 3 months. Add lemon and croutons after reheating.
Is it vegan?
Yes, made with water or vegetable stock.
Nutrition (estimate, per serving)
- Calories
- 240
- Protein
- 12 g
- Fat
- 8 g
- Carbs
- 32 g
