For this Lebanese lentil soup recipe (Shortbet Adas), simplicity is key. All you need are a handful of ingredients, two pots, and under 30 minutes to create a hearty yet healthy Middle Eastern vegan lentil soup. Plus, this recipe is naturally gluten-free, dairy-free, vegan, and sodium-adjustable.
Add the lentils and the stock to a large pot and bring to a boil. Reduce to a simmer and cook for 20 minutes. You can skim any foam off the top with a spoon during this time – though it isn't 100% necessary.
Step 2: Prepare the onion parsley mixture
Meanwhile, finely chop the onion (or shallot) and parsley.
Heat the oil in a small pan and add the onion, sauteing over medium heat for several minutes until softened and translucent.
Stir in the chopped parsley.
Step 3: Combine the ingredients
Add the onion mixture to the pot of lentils along with the cumin and lemon juice. Then give the soup a quick taste and adjust any ingredients – add salt if needed, more lemon juice, parsley, etc.
Turn off the heat and serve, garnished with extra parsley and lemon wedges.
How to Store?
Storing: store any leftover soup in an airtight container in the fridge for between 4-5 days.Freeze: allow the soup to cool completely, then freeze in a freezer-safe container or silicone bags (lay flat while freezing, then you can store upright). Once frozen, you can keep them for up to 3 months. Allow thawing in the fridge (or a bowl of warm water) before reheating.I recommend storing it in individual portions, so it takes less time to thaw and can easily be reheated in the correct portion.Reheat: reheat the soup either in the microwave (2 minutes, stir, then in 20-30 second increments until it’s at your desired heat) or on the stovetop until warmed through. Add some more parsley and a little additional lemon if desired.
Notes
To adapt the texture: I left this soup unblended for a light and refreshing lentil soup. However, if you're in the mood for something a little more creamy, blend some or all the soup. I like to use an immersion blender and blend it into my desired texture. However, you could also use a blender. Pureed lentil soup will be super creamy.
Make this into a one-pot meal: to adjust this lentil soup recipe to a single pot, sauté the onions in the large pan for several minutes before adding the lentils and stock. Then, add the finely chopped parsley to the soup right before serving. The flavors will blend more this way, so the onion won't "stand out" at all, but it will still taste delicious.
Bloom the spices: you can bloom the cumin for extra flavor by adding it to the small pan when sautéing the onion. The same goes if you decide to use any additional spices.
Adjust the liquid depending on how brothy vs. creamy you prefer your soup.
The best pan to use: I recommend using a heavy-bottomed pan/Dutch oven for more evenly distributed heat and a reduced risk of burning the lentils to the bottom of the pan due to "hot spots."
Check the blog post for serving suggestions and answers to top FAQs.