Lebanese cuisine is a rich tapestry of flavors, influenced by centuries of diverse cultures, and one of the most comforting dishes from this vibrant culinary tradition is Lebanese soup. While soups are a common feature in kitchens all over the world, Lebanese soups often combine fresh ingredients with unique seasonings to create something truly memorable. The beautiful thing about Lebanese soups is their versatility-they can be hearty and filling or light and refreshing, perfect for any time of year.
If you’ve ever been to Lebanon or visited a Lebanese restaurant, you’ve probably encountered a warm bowl of soup that not only satisfies your hunger but also gives you that feeling of home, no matter where you are. In this post, we’ll walk you through a classic Lebanese soup recipe, delve into its ingredients, and share expert tips for making the dish just right. Let’s dive in!
Lebanese Soup Recipe
There are several varieties of Lebanese soups, from the rich lentil-based Shorbat Adas (lentil soup) to the lighter, broth-based Shorbat Dajaj (chicken soup). Today, we’ll focus on a classic Shorbat Adas, which is both filling and nourishing. It’s a staple in Lebanese homes, loved for its comforting nature and simple yet flavorful profile.
Ingredients Needed
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1 Cup Dried Red Lentils
(Red lentils cook quickly and break down into a smooth texture, making them ideal for soups)
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1 Medium Onion
(Finely chopped; adds sweetness and depth to the soup)
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3 Cloves Garlic
(Minced; garlic is a flavor powerhouse in Lebanese cuisine)
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1 Medium Carrot
(Grated or finely chopped; adds sweetness and balance)
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1 Medium Potato
(Peeled and diced; adds creaminess and substance to the soup)
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1-2 Tablespoons Olive Oil
(A must-have in Lebanese cooking, adds richness and depth)
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6 Cups Vegetable Broth Or Water
(For a vegetarian version, vegetable broth is preferred, but chicken broth adds a nice flavor)
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1 Teaspoon Ground Cumin
(A signature spice in Lebanese soups, warm and aromatic)
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1 Teaspoon Ground Coriander
(Bright and citrusy, it complements the cumin)
- Salt and pepper to taste
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Juice Of Half A Lemon
(To balance the flavors and add a fresh, zesty note)
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Fresh Parsley For Garnish
(Adds color and freshness to the finished soup)
Cooking Instructions
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Prepare The Ingredients
Start by washing the red lentils under cold water. Chop your onion, garlic, carrot, and potato into small pieces. Set aside.
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Sauté The Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, or until they’re soft and fragrant. You want them to caramelize just slightly, which brings out their natural sweetness.
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Add The Vegetables And Lentils
Toss in the diced carrot and potato, stirring them into the mix. Let them cook for another 5 minutes. Then, add the washed red lentils to the pot, stirring everything together.
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Simmer The Soup
Pour in the vegetable broth (or water) and bring the soup to a gentle boil. Once it’s boiling, lower the heat and let it simmer for about 25-30 minutes, or until the lentils and vegetables are soft and tender. Stir occasionally.
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Blend The Soup
Once the soup is cooked, you can either use an immersion blender to blend the soup directly in the pot or transfer it to a countertop blender in batches. The goal is to get a smooth, creamy texture, so blend it until it’s completely smooth.
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Season The Soup
Add the cumin, coriander, salt, and pepper. Taste it and adjust the seasoning to your liking. Then, squeeze in the lemon juice for a bright, zesty finish.
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Serve And Garnish
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with a side of warm pita bread.
Ingredient Insights
Understanding the role of each ingredient in the recipe can help you appreciate how this dish comes together so beautifully:
- Red Lentils: These small legumes break down easily and create a thick, creamy base for the soup. They also provide an excellent source of protein, making this dish both hearty and nutritious. They cook quickly, so you won’t need to soak them like other types of beans.
- Olive Oil: A cornerstone of Lebanese cuisine, olive oil adds a rich depth of flavor while maintaining the dish’s lightness. It also gives the soup a silky smooth texture.
- Cumin and Coriander: These spices are the heart of the soup’s flavor profile. Cumin offers warmth and earthiness, while coriander adds a hint of citrus, which brightens up the richness of the lentils and potato.
- Lemon Juice: The acidity of lemon balances out the earthiness of the lentils, keeping the soup fresh and preventing it from feeling too heavy.
- Vegetables: Onions, carrots, and potatoes add a natural sweetness and texture to the soup, making it feel more substantial. Carrots are also packed with vitamins, adding both nutrition and flavor.
Expert Tips
- Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or let the soup simmer longer to allow some of the liquid to evaporate. If you prefer a thinner consistency, simply add more broth or water.
- Seasoning Balance: Always taste the soup before serving to adjust the seasoning. The addition of lemon juice right before serving can really transform the dish, so don’t skip it!
- Make It Ahead: This soup actually tastes better the next day after the flavors have had time to meld. You can easily make it ahead and store it in the refrigerator for 3-4 days. It also freezes well for up to 2 months.
- Garnish with Toasted Nuts: For added texture and a touch of elegance, consider garnishing your soup with toasted pine nuts or almonds.
Recipe Variations
While the classic Shorbat Adas is fantastic on its own, here are a few variations you can try to add your own twist to the recipe:
- Add Spinach or Kale: Toward the end of cooking, stir in some chopped spinach or kale for a burst of color and added nutrients.
- Add Ground Meat: Some versions of Lebanese lentil soup include ground beef or lamb. Brown the meat first and then add it to the soup along with the lentils and vegetables.
- Spicy Kick: For those who like heat, try adding a pinch of cayenne pepper or a chopped fresh chili pepper to the soup for an extra layer of spice.
- Herb Variation: In addition to parsley, you can garnish the soup with cilantro or even mint for a fresh, herby finish.
Final Words
Lebanese soups are an incredible part of the culinary culture, and Shorbat Adas is a perfect representation of the balance of flavors that make Lebanese food so special. It’s simple, nourishing, and comforting, with ingredients that you can easily find in most grocery stores. Whether you’re making it for a casual weeknight dinner or serving it at a special gathering, this soup is sure to impress.
FAQs
What Is A Traditional Lebanese Soup Recipe?
A traditional Lebanese soup recipe often includes ingredients like lentils, chickpeas, tomatoes, and a variety of herbs and spices. One of the most popular soups is ’Shorbat Adas’ (lentil soup), which is made with red lentils, onions, garlic, cumin, and lemon juice for flavor. It is commonly served during cold months or Ramadan.
What Are The Main Ingredients In Lebanese Lentil Soup?
The main ingredients in Lebanese lentil soup (Shorbat Adas) include red lentils, onions, garlic, cumin, olive oil, vegetable broth, and lemon juice. Sometimes, a small amount of tomato or carrots is added to enhance the flavor.
Is Lebanese Lentil Soup Vegan?
Yes, Lebanese lentil soup is typically vegan. It is made with plant-based ingredients like lentils, vegetables, and olive oil. The soup is naturally dairy-free and can be made gluten-free by using gluten-free broth.
How Do You Make Lebanese Chicken Soup?
Lebanese chicken soup often involves simmering chicken with vegetables like onions, carrots, and celery. A blend of spices such as cinnamon, allspice, and turmeric are added for warmth. A common variation is “Shorbat Dajaj”, which includes a flavorful broth, chicken pieces, and sometimes vermicelli noodles.
What Spices Are Commonly Used In Lebanese Soups?
Common spices in Lebanese soups include cumin, coriander, cinnamon, turmeric, and allspice. These spices give Lebanese soups their distinct, aromatic flavors. Fresh herbs like parsley, cilantro, and mint are also used to garnish or flavor the soup.
Can I Make Lebanese Soup Without Using Meat?
Yes, Lebanese soups can easily be made vegetarian or vegan. Many traditional recipes like lentil soup (Shorbat Adas) are already plant-based. You can substitute meat with vegetables, legumes, or plant-based proteins such as tofu or tempeh.
What Type Of Bread Is Served With Lebanese Soup?
Lebanese soups are often served with pita bread, which can be torn into pieces and used to scoop up the soup. Sometimes, the bread is toasted or fried to add a crunchy texture, and it is commonly served alongside a drizzle of olive oil or za’atar seasoning.
How Do You Make Lebanese Vegetable Soup?
To make Lebanese vegetable soup, a combination of seasonal vegetables such as carrots, potatoes, tomatoes, and zucchini is typically used. The vegetables are sautéed with onions and garlic, then simmered in a vegetable broth with spices like cumin and cinnamon. Fresh herbs such as parsley or cilantro are added for flavor.
Can Lebanese Soups Be Made Ahead Of Time?
Yes, most Lebanese soups, including lentil soup and chicken soup, can be made ahead of time. In fact, many of these soups taste even better the next day as the flavors have more time to meld together. They can be stored in the refrigerator for 3-4 days or frozen for up to a month.
What Is Shorbat Adas And How Is It Made?
Shorbat Adas is a Lebanese lentil soup made from red lentils, onions, garlic, cumin, and olive oil. It is a nutritious and hearty soup that can be easily prepared by sautéing the onions and garlic, adding the lentils and spices, and simmering until the lentils are tender. A splash of lemon juice is added at the end to brighten the flavor.