Shorabet ‘Adas (Lentil Soup)


This simple and hearty soup is a staple during Ramadan, but also perfect for keeping cozy during those cold winter nights. It only takes about 5 minutes to prep, is packed with flavor, and can make for a meal on its own. I also recently discovered Abeer Najjar’s dakkah recipe—a chili, garlic, and lemon based topping that she serves alongside her soup—and I fell in love. It’s now a staple in our household whenever we make shorabet ‘adas or ‘mjaaddara. Her recipe uses jalapeños but I love using serrano peppers for more of a kick. I’ve included the recipe below, but do visit her blog to learn more about it! And give this soup a try the next time you’re looking for something to fill your belly fireside.

Shorabet ‘Adas (Lentil Soup)

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 5 hours


  • 1 tbsp extra virgin olive oil
  • 1 cup onion (diced)
  • 2 cups orange lentils
  • 2 ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 tbs lemon juice (add more to taste)


  • celery (diced)
  • carrots (diced)

Optional Topping: Dakkah (Abeer Najjar's Recipe)

  • 3 jalapeños or serrano peppers
  • 5 – 6 cloves garlic
  • 1 ½ lemon (juiced)
  • ¼ – ½ tsp salt (add more to taste)
  • extra virgin olive oil (drizzle on top)


  • Heat a pot on medium heat
  • Once heated, add the olive oil and diced onions and sauté until the onions are translucent and soft
  • If you're adding carrots and celery, add them to the pot once the onions are cooked through—sauté until carrots begin to get soft
  • Add the lentils to the sautéed onions and veggies and stir
  • Add 4 cups of water to the pot
  • Stir in the spices (cumin, turmeric, salt, and black pepper) using a whisk
  • Once the water comes to a boil, reduce the heat to low and cover the pot
  • Stir the lentils occasionally and continue adding water as it dries up
  • Allow the lentils to cook for about 45 minutes or until they are completely soft
  • Remove from the heat and stir in lemon juice
  • Serve with sliced lemon, dakkah, and mana'eesh or fatayer

Optional Topping: Dakkah (Abeer Najjar's recipe)

  • Using a food processor, blend the chilis, garlic cloves, and salt until they become a chunky paste
  • Transfer paste to a bowl and combine with lemon juice
  • Drizzle with extra virgin olive oil and serve as a topping

Toddler Snacks, On The Go

There are few things that make my toddler as happy as snacks do when we’re on the go,…

Leave a Reply