How long does it take to make Lebanese Lentil Soup (Shorbat Adas)?

About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.

How many servings does this Lebanese Lentil Soup (Shorbat Adas) recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Lebanese Lentil Soup (Shorbat Adas) recipe come from?

It was shared by thechefziad on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Lebanese Lentil Soup – 65-Minute Recipe

Name: Lebanese Lentil Soup – 65-Minute Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 cup red lentils; 1 potato; 1 carrot; 1 onion; 4 garlic; 2-3 lemon; a handful parsley; 1 Arabic bread (khoubz arabi); to taste cumin; to taste salt; to taste black pepper; 1 l water

A comforting Lebanese lentil soup that blends the earthy flavor of red lentils with the subtle sweetness of carrots and potatoes, brightened by fresh lemon and parsley. The velvety texture and crispy Arabic bread topping make it a satisfying, family‑friendly dinner.

Recipe by thechefziad· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

20 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

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Dinner Soup Lebanese Vegetarian

Ingredients

2 cup red lentils
1 potato
1 carrot
1 onion
4 garlic
2 lemon
a handful parsley
1 Arabic bread (khoubz arabi)
to taste cumin
to taste salt
to taste black pepper
1 1/10 qt water

Instructions

1
Wash the red lentils thoroughly to remove any debris.
2
Peel and dice the potato into small cubes.
3
Peel the carrot.
4
Dice the carrot into small cubes.
5
Dice the onion roughly.
6
Separate the garlic cloves.
7
Slice 2-3 lemons and set aside.
8
Finely chop the parsley.
9
Slice the Arabic bread into thin strips.
10
Heat a pan over medium heat and sauté the onion, potato, carrot, and garlic with cumin, salt, and pepper until they are deeply roasted.
11
Add the red lentils to the pan and pour in 1 liter of water; bring to a boil and then simmer for about 20 minutes until the lentils are tender.
12
While the soup simmers, fry the Arabic bread strips in a separate pan until golden brown.
13
Once the lentils are cooked, transfer the entire mixture to a blender, close the lid, and blend until smooth and velvety.
14
Squeeze the juice of the sliced lemons into the soup and stir in the chopped parsley.
15
Pour the soup into bowls, top with the fried bread strips, and garnish with extra parsley and lemon slices if desired.
16
Serve hot and enjoy.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Roast vegetables first

Sauté the onion, potato, carrot, and garlic with cumin, salt, and pepper until deeply roasted before adding the lentils.

Blend while hot

Transfer the cooked lentil mixture to a blender and blend until smooth while the soup is still hot.

Fry bread strips separately

Fry the Arabic bread strips in a separate pan until golden brown, then add them as a topping just before serving.

Add lemon after blending

Squeeze the lemon juice into the soup and stir in the parsley after the soup has been blended.

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