Split Lentil Soup with Vegetables / Lebanese Red Lentil Soup (Video)
The History and Tradition of Shorbat Adas
Why You’ll Love This Creamy, Velvety Red Lentil Soup
Its creamy, velvety texture makes it endlessly appealing, nourishing, and comforting, especially after a long day of fasting. There is nothing more soothing during Ramadan than a steaming bowl of perfectly prepared lentil soup. But we enjoy it throughout the year, too, and I think it will become one of your favorite weeknight soups as well.
Watch the video tutorial!
Tips and Tricks
Red lentils do not require presoaking.
Red lentils have a slightly milder flavor than regular lentils. They are easy to cook, delicious, and packed with nutrients.
Use fresh lentils and avoid storing them for too long, as older lentils tend to take longer to cook.
I recommend rinsing the red lentils under cold running water. Place them in a mesh sieve and rinse thoroughly before cooking, making sure to remove any debris.
Cumin powder is key to balancing the flavors. Use freshly ground cumin for the best results.
As you’ll see in the recipe, you don’t need to use broth—water works just fine. However, you can add chicken or vegetable bouillon for extra flavor.
A gentle simmer brings out the best in all types of lentils, and this red lentil soup is no exception. Bring the pot to a boil, then reduce the heat to low and cover. Let the soup simmer gently until the flavors meld beautifully.
Use an immersion blender to purée the soup directly in the pot. A regular blender works well, too.
Drizzle good-quality olive oil over the puréed soup. Extra-virgin olive oil is recommended for adding depth and enhancing the flavor.
Finish with freshly cracked black pepper just before serving.
Serve the soup with toasted or fried pita bread.
Red lentil soup will keep well in the refrigerator for up to four days. You may notice that the soup thickens as it sits. To bring it back to a more soup-like consistency, simply add a splash of water.
Make the Red Lentil Soup!
The recipe couldn’t be easier:
Rinse the red lentils in a fine-mesh strainer. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté until they start to soften and change color.
Add the carrots, celery, potatoes, and red lentils, and stir for about a minute. Add the water and cumin powder. Once the mixture comes to a boil, reduce the heat, cover, and let it simmer over low heat for 25–30 minutes.
Blend the soup using an immersion blender or a regular blender. Continue cooking over low heat for another 5 minutes. If the soup is too thick, add a little more water.
To serve, add some freshly squeezed lemon juice, a drizzle of olive oil, and freshly ground black pepper, if desired.
Watch the video tutorial above!
If the soup thickens after being refrigerated, add a little water before reheating.
Make the Pita Croutons!
It is common to serve this soup with toasted pita croutons, as they pair wonderfully with the soup. However, you can also enjoy the soup on its own if you want to keep it gluten-free.
Making pita croutons is simple. Prepare them while the soup simmers. Using a sharp knife, cut the pita bread into evenly sized, medium-sized squares. Arrange them in a single layer on a sheet pan and toast them in a preheated oven at 200°C/400°F for about 7 minutes, or until crisp and golden.
Alternatively, you can fry the bread for a more indulgent and flavorful result!
Red Lentil Soup Has Healing Properties!
Red lentils are an excellent source of plant-based protein and a good source of fiber. They are also rich in magnesium, iron, and folate.
Cumin has been used for centuries and may offer several potential health benefits, including supporting digestion and helping relieve digestive issues such as gas, diarrhea, colic, and bloating.
Potatoes are packed with nutrients and are an excellent source of several vitamins and minerals.
Carrots support eye health and digestive health. They are rich in vitamins, minerals, and other beneficial plant compounds.
Onions are highly nutritious vegetables packed with antioxidants. They are nutrient-dense, meaning they are relatively low in calories while providing vitamins, minerals, and fiber.
Red Lentil Soup is a quick-cooking protein powerhouse and one of the most popular soups in Lebanon and across the Middle East. It’s hearty and satisfying, packed with potatoes, onions, and carrots, then brightened with cumin, a splash of fresh lemon juice, and freshly ground black pepper.
If you’re looking for a comforting, nourishing bowl as we head into chillier days, keep this soup on your agenda. Make it, savor it, and enjoy!
Split Lentil Soup with Vegetables
Description
Ingredients
- 1 cup split red lentils
- ¼ cup olive oil
- 1 medium carrot peeled and diced
- 1 large potato peeled and diced
- 3 medium onions minced
- 1 teaspoon ground cumin
- 5½ cups water
- 1 chicken bouillon cube optional (or vegetable bouillon for a vegan version)
- Salt to taste
- A pinch of freshly ground black pepper for serving
- 1 celery stalk diced (optional)
Instructions
- Spread the lentils on a countertop and remove any pebbles or debris that may be mixed in with them.
- In a large saucepan, add the olive oil and onions, and sauté over medium-high heat until the onions begin to change color.
- Add the carrots, celery stems, and potatoes, and stir for a minute. Add the split lentils (red lentils) and stir for another minute. Add the water and cumin powder.
- Once the mixture starts boiling, reduce the heat, cover, and let it simmer over low heat for 25 minutes.
- Blend the mixture using an immersion blender or a regular blender.
- Resume cooking over low heat for 5 minutes. If the soup is too thick, add a little more water.
- Add some freshly squeezed lemon juice, a drizzle of olive oil, and some freshly ground black pepper upon serving, if desired.
Video
Notes
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You might also enjoy the Turkish Red Lentil Soup / Mercimek Çorbası
