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Lebanese Lentil Soup

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Lebanese lentil soup, also known as "Shorbat Adas" in Arabic, is a popular dish in Lebanese cuisine and is often consumed during the holy month of Ramadan. The soup is made from lentils, onions, garlic, and a variety of spices, including cumin and coriander. Some variations also include diced vegetables such as carrots and potatoes.
Lentils are an excellent source of protein, fiber, and carbohydrates, making them a filling and nutritious ingredient for a soup. The combination of lentils and spices in Lebanese lentil soup not only provides a delicious flavor but also has numerous health benefits.
One of the primary benefits of Lebanese lentil soup during Ramadan is that it is a perfect meal to break the fast with. The high protein content in the lentils helps to provide the body with sustained energy after a long day of fasting. Additionally, the fiber in lentils helps to regulate blood sugar levels, preventing sudden spikes or drops in blood sugar that can occur after breaking the fast with sugary or processed foods.
Lentils are also a good source of iron and folate, which are essential for maintaining healthy red blood cells and preventing anemia. The soup's spices, such as cumin and coriander, have anti-inflammatory properties and can aid in digestion.
In conclusion, Lebanese lentil soup is a nutritious and delicious dish that can provide numerous health benefits, particularly during Ramadan. It is a great source of protein, fiber, and essential nutrients, making it an ideal meal to break the fast with.
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Lebanese
Servings 6 people


  • 1 cup Red Lentils rinsed and drained
  • 1 Onion, Large chopped
  • 2 cloves Garlic minced
  • 6 cup Water or Vegetable Broth
  • 1 Carrot diced
  • 1 tsp Cumin
  • 1/2 tsp Paprika
  • Salt and Black Pepper to taste
  • 1 Lemon juiced
  • Parsley chopped for garnish


  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and sauté until soft and fragrant, about 5 minutes.
  • Add the rinsed and drained lentils to the pot, and stir to combine with the onion and garlic. Cook for another 2-3 minutes.
  • Add the water or vegetable broth, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the lentils are soft and tender.
  • Once the lentils are cooked, remove the pot from the heat and stir in the lemon juice.
  • Use an immersion blender or transfer the soup to a blender (in batches, if necessary) and puree until smooth.
  • Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
Keyword Lebanese, Lentil, ramadan, soup

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