Jordanian Lentil Soup Mediterranean Style | Shorbat Adas Recipe

Get ready to discover your new favorite cozy, lemony, and incredibly satisfying soup! This lentil soup Mediterranean style, known as Shorbat Adas, is a true pantry hero. It's super practical for weeknights, packed with flavor, and naturally vegan and gluten-free. Imagine a warm bowl of hearty goodness that's both comforting and bright – that's exactly what this Jordanian classic delivers, always finished with a generous swirl of fresh lemon and a drizzle of rich olive oil.
So, what exactly is Shorbat Adas? It's a traditional Middle Eastern red lentil soup, with "Shorbat" meaning soup and "Adas" meaning lentils in Arabic. This version is celebrated for its incredibly smooth, creamy texture and a vibrant, savory-tangy flavor profile. It’s often served as a starter or a light main meal, especially during colder months or for special occasions like Ramadan.
Now, before we dive in, a quick note: while Shorbat Adas is a beloved Jordanian plant based soup, it's not to be confused with other lentil-based dishes from the region, like al-rashoof. Al-rashoof is a different traditional Jordanian dish, typically made with green lentils and jameed (fermented dried yogurt), resulting in a much thicker, heartier stew. Our Shorbat Adas is all about that smooth, bright, and delicious lentil soup Mediterranean experience – no jameed here, just pure, simple goodness! This recipe is also fantastic for middle eastern meal prep, making healthy eating simple.
Dietary Notes: Naturally vegan (if using vegetable broth), gluten-free (just skip the pita chips or use a GF alternative). This makes it a perfect plant based gluten free option!

Ingredients

• 1 cup (200g) red lentils, split: These are the star! Split red lentils cook super fast and break down easily, giving our soup that signature creamy texture without needing any dairy.
• 1 large onion, chopped: The foundational flavor builder. Sautéing it until softened creates a sweet, savory base.
• 3-4 cloves garlic, minced: Another essential aromatic. Garlic adds depth and warmth to the soup.
• 2 tablespoons olive oil, divided: Used for sautéing and, crucially, as a finishing drizzle. That final touch of lemon olive oil elevates the richness and flavor profile.
• 1 teaspoon ground cumin: This is the signature spice for Shorbat Adas, providing that earthy, warm, and distinctly Middle Eastern flavor.
• ½ teaspoon ground coriander: A supporting spice that adds a subtle citrusy, floral note, complementing the cumin beautifully.
• ¼ teaspoon ground turmeric: Adds a touch of warm color and a hint of earthy flavor, plus it's known for its anti-inflammatory properties.
• 6 cups vegetable broth or water + 1 bouillon cube: The liquid base. Using vegetable broth keeps it vegan gluten free soup, but water with a bouillon cube works great too, offering control over saltiness.
• Juice of 1 large lemon (about 3-4 tablespoons), plus more for serving: Non-negotiable! Fresh lemon juice added at the end brightens the entire soup, cutting through the richness and making every spoonful sing.
• Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing all the flavors.
• Optional Toppings (highly recommended!):
• Crispy fried onions: Adds a fantastic crunch and savory depth.
• Toasted pita chips (or GF crackers): Perfect for scooping up every last drop.
• Fresh parsley, chopped: A pop of color and fresh herbaceousness.

Directions

1. Equipment You'll Need:
   1. Medium or large soup pot
   2. Immersion blender (or a regular countertop blender)
   3. Sheet pan (if making pita chips)
2. Prep the Lentils: Place the red lentils in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs mostly clear. This removes any debris and excess starch.
3. Start Your Toppings (Optional but Recommended!):
   1. If making pita chips: Preheat your oven to 375°F (190°C). Cut pita bread into triangles, toss with a drizzle of olive oil, salt, and pepper, and spread on a sheet pan. Bake for 8-10 minutes, or until golden and crisp.
   2. If making crispy onions: Thinly slice an onion. In a separate small skillet, heat a tablespoon of olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply golden brown and crispy (this can take 15-20 minutes). If you prefer quick-caramelized onions rather than super crisp, cook them a bit faster until soft and golden. Set aside.
4. Build the Soup Base: In your medium/large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5. Bloom the Spices: Stir in the ground cumin, coriander, and turmeric. Cook for about 30 seconds, stirring constantly, until fragrant. This brief blooming step truly wakes up their flavors! Be careful not to burn them.
6. Simmer to Perfection: Add the rinsed lentils, vegetable broth (or water + bouillon cube) to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are completely broken down and very soft. Stir occasionally to prevent sticking.
7. Blend Until Smooth: Remove the pot from the heat. Carefully use an immersion blender directly in the pot to blend the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth (be cautious with hot liquids and vent the lid). You can blend it to your desired consistency – some like it perfectly smooth, others enjoy a slight texture.
8. Finish Strong: Return the pot to low heat. Season the soup with salt and freshly ground black pepper to taste. Stir in the fresh lemon juice. Taste and adjust seasoning as needed. Just before serving, drizzle in the remaining 1 tablespoon of olive oil. This makes it taste "restaurant rich."
9. Serve It Up: Ladle the hot Shorbat Adas into bowls. Top generously with your crispy onions, toasted pita chips, and a sprinkle of fresh parsley. Offer extra lemon wedges and a final drizzle of olive oil at the table for an added burst of flavor. Enjoy your delicious healthy plant based recipes creation!