This is a classic Middle Eastern creamy lentil soup also known as shorabet adas. It is amazing how a few simple ingredients can make such a phenomenal dish. This soup is not only vegan but gluten free and super easy to prepare. Growing up, my mom always made this up and I was never a fan until my adult years. I don’t know why it took me so long to fall in love with this creamy lentil soup. It has such amazing flavor and texture. It goes so well with crispy pita chips and a fresh squeeze of lemon.
For this soup, red lentils is used as opposed to brown lentils. This gives it its traditional taste and color as opposed to brown lentils which has a different texture. The cooking liquid for this soup can be vegetable stock or water. I typically use water and the soup is still flavorful as we sauté the onions and garlic in olive oil beforehand.
Typically, this is served with fresh lemon wedges and pita chips. The pita chips offer a crispy textural component to the dish and makes it more hearty. This would be added right before serving so it doesn’t get soggy. The fresh lemon should also be squeezed over the top to your liking just before serving as well. I personally need lots of lemon with this soup as I love the acidity and freshness it brings. Give this recipe a try and let me know what you think!
Check out these other soup recipes perfect for the colder seasons ahead:
Red Pepper Soup from my friend Amina’s blog
Creamy Lentil Soup
- 1.5 cups Red Lentils
- 6 cups Water or Vegetable stock
- 1 Bouillon Cube
- 1 cup Carrots chopped
- 1 Onion chopped
- 2 Garlic cloves chopped
- 1 tbsp Olive oil
- Salt & Pepper to taste
- 1 tsp Cumin
- 1/2 tsp Turmeric
What to serve this soup with:
- Lemon wedges
- Pita chips
- In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
- To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
- Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
- Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
- Enjoy with crispy pita chips and fresh lemon juice!