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

About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.

How many servings does this Lebanese Red 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 Red 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 Red Lentil Soup – 60-Minute Recipe

Name: Lebanese Red Lentil Soup – 60-Minute Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cup red lentils; 1 potato; 1 carrot; 1 onion; 4 clove garlic; 2-3 slices lemons; to taste parsley; 1 loaf Arabic bread (Khubz Arabi); to taste cumin; to taste salt; to taste black pepper; 1 l water

A comforting Lebanese red lentil soup that blends earthy lentils with roasted vegetables, bright lemon, and aromatic parsley. The velvety texture is finished with crispy Arabic bread strips for a delightful crunch. Perfect for a quick, hearty dinner that showcases classic Middle‑Eastern flavors.

Recipe by thechefziad· Structured by ReelsMeals

From: TikTok(view original)

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Lebanese Red Lentil Soup – 60-Minute Recipe

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Prep Time

30 min

Cook Time

30 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 estimated total time for 4 servings.

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Soup Lebanese Vegetarian Dinner

Ingredients

2 cup red lentils
1 potato
1 carrot
1 onion
4 clove garlic
2 slices lemons
to taste parsley
1 loaf Arabic bread (Khubz 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
Chop the carrot into small pieces.
4
Dice the onion roughly and mince the garlic cloves.
5
Slice 2–3 lemons and set aside.
6
Finely chop the parsley.
7
Slice the Arabic bread into thin strips.
8
Heat a pan over medium heat and sauté the onion, potato, carrot, and garlic with cumin, salt, and pepper until the vegetables are deeply roasted.
9
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.
10
While the soup simmers, fry the bread strips in a separate pan until golden brown.
11
Once the lentils are cooked, transfer the entire mixture to a blender, close the lid, and blend until smooth and velvety.
12
Squeeze the juice of the sliced lemons into the soup and stir in the chopped parsley.
13
Ladle the finished smooth yellow soup into a serving bowl.
14
Garnish the soup with fried bread strips and chopped parsley.
15
Serve and consume the soup.

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 the vegetables are 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 use them as garnish.

Add lemon after blending

Squeeze lemon juice into the blended soup and stir in parsley right before serving.

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