This easy-to-make traditional Lebanese Lentil Soup (Shorbat Adas) is one of my all-time favourite comfort foods. It’s hearty, filling, naturally vegan, and beautifully nourishing. Made with simple, affordable ingredients you’ll likely already have in your kitchen, it’s ready in just 35 minutes and costs only 82p per portion. Perfect for a quick lunch, a light dinner or a cosy family meal.
This recipe was inspired by the lentil soup served at my favourite Lebanese restaurant in Bath. The first time I tried it, I was completely in love. It’s such a simple dish, yet so deeply warming and comforting. I knew straight away that I wanted to recreate it at home – and once I did, it quickly became a firm family favourite. During the colder months, we enjoy a nourishing bowl of soup for dinner at least once a week, and we always look forward to the evenings when this Lebanese Lentil Soup is on the menu.
Traditionally, it’s served with a wedge of lemon on the side, allowing each person to squeeze a burst of fresh citrus into their bowl. Not only does this brighten the flavour of the lentils, but the vitamin C in the lemon also helps your body absorb their iron.
As well as being rich in iron, lentils also add a generous amount of plant protein to this dish. A bowl of soup alone provides around 16g of protein. Add a couple of slices of bread and a two-tablespoon sprinkling of seeds – or a serving of my Golden Pan-Fried Chickpeas savoury soup topper – and that rises to around 26g of protein. Pretty impressive for such a simple, budget-friendly meal!
Ingredient Cost Breakdown
- 1 TBSP extra virgin olive oil (Tesco) – 10p
- 1 medium brown onion (120g) (Tesco) – 11p
- 2 small carrots (90g) (Tesco) – 6p
- 2 tsp minced garlic (Lazy Garlic) – 6p
- 1 medium white potato (250g) (Tesco) – 19p
- ½ tsp ground turmeric (East End) – 1p
- 1 tsp ground cumin (Rajah) – 3p
- 225g / 1¼ cups red split lentils (Natco) – 45p
- 1000ml / 4½ cups vegetable stock (Marigold Bouillon, 12g) – 18p
- 1 unwaxed lemon (M&S) – 44p
Total cost: £1.63
Cost per serving: 82p
Prices listed are for February 2026 and mostly sourced from Tesco, where I currently do my main grocery shop.
The Good Stuff
This soup is packed with nutritious ingredients:
✨ Lentils are rich in protein, fibre, and essential minerals such as iron, folate, and manganese. They also contain polyphenols with antioxidant and anti‑inflammatory benefits.
✨ Onions are rich in antioxidants and sulfur compounds, which support heart health, immune function, and help reduce inflammation.
✨ Garlic contains sulfur compounds (like allicin) and antioxidants, which support immune function, heart health, and have anti-inflammatory effects.
✨ Carrots are packed with beta‑carotene (which converts to vitamin A), supporting eye health and immunity.
✨ White potatoes (with the skin) provide fibre, an array of minerals (especially potassium), vitamin C and antioxidants, supporting digestion, immunity, and heart health.
✨ Ground cumin is rich in antioxidants and iron and is traditionally used to support digestion and metabolic health.
✨ Ground turmeric contains curcumin – a powerful antioxidant and anti‑inflammatory compound – plus manganese and iron.
✨ Black pepper contains piperine, which enhances nutrient absorption (especially curcumin from turmeric) and supports digestion.
Top Tips & FAQs
Which type of lentil is best for this soup?
Red split lentils are ideal as they cook quickly, don’t require soaking, and break down into a silky, creamy texture.
Why should you wash lentils?
Rinsing removes dust, debris, and excess starch, helping to reduce bloating. Rinse in a fine mesh sieve under cold running water, agitating them with your hand until the water runs clear.
New to lentils? Start low and slow.
If lentils are new to you, start with smaller portions and increase gradually to allow your digestion to adapt.
My soup has gone super thick in the fridge – help!
This is totally normal! Lentils absorb liquid as they cool. Simply whisk in a little extra water or stock while reheating until you reach your desired consistency.
Gluten‑free?
This soup is naturally gluten‑free. Just check your vegetable stock or bouillon powder and serve with gluten‑free bread if needed.
Recipe Card
Easy Lebanese Lentil Soup
Ingredients
- 1 TBSP extra virgin olive oil plus extra for drizzling
- 1 medium brown onion finely chopped
- 2 small carrots (90g) halved lengthways and thinly sliced
- 2 tsp minced garlic
- 1 medium white potato (250g) diced (no need to peel if blending)
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 225 g / 1¼ cups red split lentils thoroughly washed (see Notes below)
- 1000 ml / 4½ cups vegetable stock (vegetable broth)
- ¼ tsp freshly ground black pepper
- ¼ tsp salt, or to taste
- Fresh parsley, optional
To serve:
- Lemon wedges
Suggested accompaniments:
Toasted sourdough, multigrain bread or warm flatbread
- Pan-fried sunflower and pumpkin seeds, or chickpeas, as a soup topper (see Notes below)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent (about 5 minutes).
- Add the carrot and garlic and cook for another minute or so, stirring regularly.
- Add the potato, followed by the turmeric and cumin. Stir through to coat the vegetables in the spices. If they begin to stick, add a small splash of water.
- Add the rinsed lentils, followed by the vegetable stock, black pepper and salt (adjust depending on how salty your stock is).
- Bring to the boil, then reduce the heat, partially cover with a lid, and simmer for 20 minutes, or until the vegetables and lentils are very soft.
- Blend until smooth using a stick (immersion) blender, or carefully transfer to a jug blender.
- Taste and adjust seasoning as needed.
- Divide between warm bowls. Add a drizzle of olive oil, and a sprinkling of freshly ground black pepper, chopped parsley, and pan-fried seeds or chickpeas, if desired.
- Serve with a wedge of lemon and toasted bread or warm flatbread on the side.
Notes
Nutritional Breakdown
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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If you make this easy Lebanese Lentil Soup, I’d love to hear your feedback and any suggestions for adaptations! You can drop your comments in the section below. You can also connect with me over on Instagram, Facebook, and Pinterest. Please tag your photos with #bitofthegoodstuff on social media – I absolutely love seeing your creations! ❤️
With love,
Sharon xx
