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Jordanian Red Lentil Soup (Shorbat Adas)

A comforting Jordanian classic, this creamy red lentil soup (Shorbat Adas) is made with tender red lentils, fresh vegetables, garlic, cumin, and lemon. Blended until smooth and finished with a generous touch of black pepper, it's a warm, flavorful soup traditionally served with crunchy croutons and fresh red radishes on the side.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bowls
Course: Soup
Cuisine: jordanian, Middle Eastern
Ingredients Instructions Notes

Ingredients
  

  • 32 oz dried red lentils (thoroughly rinsed)
  • 1½ medium red onions (diced)
  • 2 medium carrots (diced)
  • 1 medium potato (peeled and diced)
  • 3 tablespoons fresh garlic (minced)
  • 3 tablespoons olive oil
  • 5 quarts chicken broth
  • Water (as needed to adjust consistency)
  • 1 teaspoon ground cumin
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 fresh lemon
  • For Serving
  • Crunchy croutons
  • Fresh red radishes
  • Additional lemon wedges (optional)

Method
 

  1. Sauté the Vegetables
    Heat the olive oil in a large soup pot over medium heat. Add the diced red onions, carrots, and potatoes. Cook, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and continue cooking for approximately 5 minutes, stirring occasionally to prevent burning.
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  2. Add the Red Lentils
    Add the thoroughly rinsed and drained red lentils. Stir well and cook for a few minutes, allowing the lentils to combine with the sautéed vegetables and absorb their flavors.
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  3. Add the Chicken Broth
    Pour in approximately 5 quarts of chicken broth and stir well. Cook over medium heat, stirring occasionally to prevent sticking. Continue cooking until the lentils and vegetables are completely tender. Add water as needed if the soup becomes too thick.
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  4. Blend Until Smooth
    Using an immersion blender, carefully blend the cooked lentils and vegetables directly in the pot until smooth and creamy. Add a little water if necessary to achieve your preferred consistency.
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  5. Season and Add Lemon
    Cut the lemon in half and add both halves to the soup. Stir in the cumin, salt, and freshly ground black pepper. Reduce the heat to low and simmer gently for another 5–10 minutes to allow the flavors to develop.
  6. Finish with Fresh Lemon Juice
    Carefully remove the hot lemon halves, squeeze their juice into the soup, and discard the lemon pieces. Stir well, taste, and adjust the seasoning or lemon juice as desired.
  7. Serve the Jordanian Way
    Ladle the hot soup into serving bowls and top with crunchy croutons. Serve with fresh red radishes on the side for a traditional Jordanian touch.
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Notes

My Chef's Tips
Adjust the consistency: Red lentils naturally thicken as they cook and continue to thicken as the soup cools. Add warm water as needed to keep the soup smooth and creamy.
Don't rush the vegetables: Sautéing the onions, carrots, and potatoes before adding the lentils develops a deeper, richer flavor.
Be generous with black pepper: I love the extra kick that freshly ground black pepper brings to this soup. Adjust the amount to your taste.
Fresh lemon makes a difference: Adding lemon toward the end of cooking brightens the flavors and balances the richness of the lentils.
Serve it the Jordanian way: Top each bowl with crunchy croutons and serve fresh red radishes on the side. Their crisp, slightly peppery flavor complements the creamy soup beautifully.