When it comes to comfort food, few dishes hit the spot like a hearty bowl of Palestinian Lentil Soup. This timeless recipe, often known as "Shorbat Adas," is a staple in Palestinian kitchens and across the Levant. It’s a dish that transcends generations, offering warmth, nourishment, and a deep connection to Palestinian culinary traditions.
Lentil soup is incredibly versatile and, depending on where you’re enjoying it, can carry slightly different flavors or textures. But at its core, this Palestinian version is a harmonious blend of lentils, aromatic spices, and tangy lemon. What makes it truly special is its balance of simplicity and depth – a beautiful example of how humble ingredients can come together to create something extraordinary.
So, if you’re craving something cozy, nutritious, and rich in flavor, this is the soup for you! It’s perfect for those chilly nights or when you’re in need of something light yet satisfying. Now, let’s dive into how you can bring this comforting dish to life in your own kitchen.
Palestinian Lentil Soup Recipe
Here’s the full recipe for making Palestinian Lentil Soup, the perfect dish to warm up with:
Ingredients Needed
To make this soul-soothing soup, you’ll need the following ingredients:
- 1 cup dried red lentils – Red lentils cook quickly and break down easily, giving the soup its creamy texture.
- 1 medium onion, finely chopped – The base of many Middle Eastern dishes, onions bring sweetness and depth.
- 2 cloves garlic, minced – Adds a punch of flavor.
- 1 large carrot, diced – Brings a slight sweetness and color to the dish.
- 1 tablespoon ground cumin – A quintessential Middle Eastern spice that gives a warm, earthy flavor.
- 1 teaspoon ground coriander – Another spice that complements cumin, offering citrusy notes.
- 1/2 teaspoon turmeric – Adds a beautiful golden hue and a mild, peppery taste.
- 1 teaspoon ground cinnamon – A hint of sweetness and complexity to the broth.
- 4 cups vegetable broth or water – For the base of your soup. Vegetable broth adds extra flavor.
- 2 tablespoons olive oil – For sautéing the vegetables and creating a flavorful base.
- Salt and pepper – To taste, for seasoning.
- 2 tablespoons fresh lemon juice – This adds a bright, tangy finish that makes the soup pop.
- Fresh parsley or cilantro, chopped – For garnish, adding color and freshness.
Cooking Instructions
- Prepare the lentils: Rinse your lentils thoroughly under cold water to remove any dust or debris. Set them aside.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the spices: Stir in the cumin, coriander, turmeric, and cinnamon, letting the spices toast lightly in the oil. This step releases their essential oils, intensifying the flavors.
- Add the vegetables: Throw in the diced carrots and stir to combine with the onions and spices. Let this cook for 2-3 minutes, allowing the carrots to soften slightly.
- Add lentils and broth: Pour in the lentils and vegetable broth (or water if you’re going for a lighter base). Stir everything together and bring to a boil. Once it boils, reduce the heat to low and let it simmer, uncovered, for about 25-30 minutes, or until the lentils are tender and begin to break down.
- Blend the soup: For a smoother consistency, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. For a chunkier texture, feel free to leave some lentils whole.
- Season and finish: Add salt and pepper to taste. Stir in the lemon juice for a fresh and tangy note, and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro for an added burst of color and flavor.
- Enjoy! This Palestinian lentil soup is best served hot, alongside warm pita bread for dipping.
Ingredient Insights
Each ingredient in this soup contributes something unique, both in flavor and nutritional value:
- Lentils: A powerhouse of protein and fiber, lentils are the backbone of this soup, providing both substance and nutrition. Red lentils, specifically, are quick-cooking and break down easily, creating that smooth, creamy texture.
- Onions and Garlic: These are the foundational aromatics of many Middle Eastern dishes, providing depth, sweetness, and a savory base that helps balance the earthy flavors of the lentils.
- Spices: The combination of cumin, coriander, cinnamon, and turmeric is quintessential to Palestinian and Levantine cuisine. They not only create a complex, layered flavor but also offer numerous health benefits, such as anti-inflammatory properties from turmeric and digestive aid from cumin.
- Lemon Juice: The fresh acidity from lemon at the end of cooking gives the soup its signature tang and brightens up the earthy flavors, cutting through the richness.
- Olive Oil: Widely used in Palestinian cooking, olive oil adds both flavor and healthy fats. It’s perfect for sautéing the aromatics and enhancing the soup’s overall richness.
Expert Tips
- Consistency: Depending on your preference, you can adjust the soup’s thickness. For a smoother, more velvety texture, blend it completely. For something heartier, leave it partially chunky. You can also add more broth if you prefer a thinner soup.
- Simmering Time: The longer the lentils cook, the creamier and thicker the soup becomes. If you like a super smooth soup, simmer for a little longer, allowing the lentils to break down further.
- Lemon Variations: For extra zing, consider adding a lemon zest along with the juice. The zest will intensify the citrus flavor.
- Toppings: While fresh herbs are a classic garnish, you can also top the soup with a drizzle of extra virgin olive oil, a sprinkle of sumac (for a tangy kick), or even a few crispy fried onions for added texture.
- Make-Ahead: Lentil soup tends to taste even better the next day as the flavors meld together. If you have time, make it ahead of time and let it sit in the fridge for a few hours or overnight before serving.
Recipe Variations
This recipe is super adaptable depending on what you have on hand or your personal tastes. Here are a few variations to try:
- Add greens: If you want to boost the soup’s nutritional value, try adding spinach, kale, or swiss chard. Just throw them in during the last 10 minutes of simmering.
- Meat option: Some versions of this soup include meat, such as ground lamb or chicken. If you’re into that, brown the meat before adding the onions and spices, then proceed with the recipe as usual.
- Spicy version: For a spicy kick, add some chili flakes or fresh green chili along with the garlic and onions. This will give your soup a fiery twist.
- Roast the carrots: Instead of adding the carrots directly to the soup, try roasting them in the oven with a little olive oil and cumin for a more intense flavor before adding them to the pot.
Final Words
Palestinian Lentil Soup is more than just a meal – it’s a comfort that wraps you in warmth, a connection to culture, and an example of how simple ingredients can create something deeply satisfying. With its perfect balance of flavors – from the earthiness of the lentils to the tangy brightness of lemon – it’s no wonder this dish has stood the test of time. It’s versatile, hearty, and, best of all, easy to make!
FAQs
What Are The Main Ingredients In A Traditional Palestinian Lentil Soup?
The main ingredients in a traditional Palestinian lentil soup include red lentils, onions, garlic, olive oil, cumin, turmeric, lemon, and sometimes vegetables like carrots or tomatoes. It is also typically seasoned with salt and pepper.
Is Palestinian Lentil Soup Vegan?
Yes, Palestinian lentil soup is naturally vegan as it is made with plant-based ingredients such as lentils, vegetables, and spices. However, some variations may include a meat broth or topping, so it’s always good to check the recipe.
How Do You Prepare Palestinian Lentil Soup From Scratch?
To prepare Palestinian lentil soup, start by sautéing onions and garlic in olive oil until soft. Add cumin, turmeric, and other spices, then stir in washed red lentils. Add water or vegetable broth and bring to a boil. Reduce the heat and simmer until the lentils are tender. Finish with lemon juice and adjust seasoning.
What Type Of Lentils Are Used In Palestinian Lentil Soup?
Red lentils are the most commonly used variety in Palestinian lentil soup. They cook quickly and break down to create a smooth, creamy texture. Yellow lentils can also be used, though they may result in a slightly different texture and color.
Can You Make Palestinian Lentil Soup Without Cumin?
While cumin is a key spice in Palestinian lentil soup, you can substitute it with other spices like coriander, caraway, or a blend of Middle Eastern spices. The flavor will change, but it will still be delicious.
What Is The Best Way To Serve Palestinian Lentil Soup?
Palestinian lentil soup is typically served warm with a drizzle of olive oil, fresh lemon juice, and sometimes a sprinkle of fried onions or parsley. It is commonly enjoyed with traditional bread, such as pita or taboon bread, on the side.
Can Palestinian Lentil Soup Be Made Ahead Of Time?
Yes, Palestinian lentil soup can be made ahead of time. In fact, the flavors often deepen and improve after sitting for a day or two. Store the soup in an airtight container in the refrigerator, and reheat before serving.
Can I Add Meat To Palestinian Lentil Soup?
Although Palestinian lentil soup is traditionally vegetarian, you can add meat if desired. Lamb or chicken are popular choices, often added either as pieces in the soup or in the form of a meat broth.
What Is The Nutritional Value Of Palestinian Lentil Soup?
Palestinian lentil soup is highly nutritious. Red lentils are a great source of protein, fiber, iron, and folate. The soup is also rich in vitamins and minerals from the vegetables and spices, and is low in fat if prepared with minimal oil.
Can Palestinian Lentil Soup Be Made Gluten-free?
Yes, Palestinian lentil soup is naturally gluten-free. However, if you are serving it with bread, make sure to choose gluten-free bread or omit it altogether to maintain the dish’s gluten-free status.