I started a series “Arabic cuisine” featuring my traditional food. Today the dish is Shorbet Addas (lentil soup). It is naturally smooth and creamy, very nutrtious, vegan & gluten free too!
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lentil soup
I wanted to add this lentil soup recipe, because it’s my mom’s favorite. She loves it so much, and like it plain without any extra veggies. When I made it yesterday, it made my heart ache. Just remembering how mom loves it, and wishing I am with here in that moment. It’s kind of that I can feel her presence, when I cook the food she likes (kind of creepy, right?). But I meant in a good way. I can see her smile while she sips it. It’s kind of reward that you can picture your mom smiling at you!
The way people in the middle east, make lentil soup is vary a lot. Many of them add some veggies, like carrot, potato, or tomato. And add chicken, or meat broth instead of water. My recipe is the basic one. But it’s very delicious, and the best one in my opinion (I think I’m biased, right?). Back in the old days, when mom made the soup, I had Mujaddarh . It was kind of lentil day, kind of meatless Monday thing!
Lentil soup is very convenient in this chilly weather. Hearty with strong flavor that left you with warmth, satisfaction, and happiness. It’s my husband favorite too (of healthy soups).
Lentil is very nutritious legume. It’s very high in protein, has high amounts of B vitamins like Folate, B1 and B6 and minerals like Iron, Zinc and Manganese. Also lentil can lowers cholesterol too.
The only thing I don’t like about lentils, that is a triggering food for Irritable bowl syndrome (IBS ). While I don’t suffer from it, if I had lentils after a long time of pause, It makes me bloated for the rest of the day. But it usually goes away, when I have it more often. So if you want to try it for first time, have a small amount, and pay attention to how your body reacts.
It’s very easy to make it gluten free, and/or vegan. The red lentil ( kind of looks orange to me!) Is the best one for this soup. It gives you the desired thickness, and creaminess.You can use yellow, or green, but not he brown one. Other kinds like green, or brown can be used in other dishes.
And here is the talented blogger Faith grosky made shorbet addas. It makes me so happy when I see her, and other bloggers making my traditional food.
Photos are taken by Haytham Hajir
✨ Heritage Note – Ramadan Memory
Lentil soup is a classic Ramadan starter across the Middle East. Every family has its own small twist, but the base is always the same: red lentils, onions, spices, and warmth.
Substitutions
• Replace water with broth
You can use vegetable, chicken, or beef broth instead of water for a deeper flavor.
• Swap spices depending on taste
Coriander, paprika, garlic powder, or a pinch of cinnamon can all work well if you want a slightly different flavor.
• Make it richer
Add a splash of coconut milk or a teaspoon of tahini after blending for extra creaminess.
• Onion substitutes
If you’re out of onion, a small shallot or even leek works well.
• Oil alternatives
Use avocado oil, ghee, or butter (if not vegan) instead of olive oil.
Serving Suggestions
• Add toppings
A squeeze of lemon, toasted cumin seeds, crispy onions, or chili flakes elevate the flavor without overcomplicating it.
• Pair it with sides
Serve with toasted pita, salad, olives, or simple pickles—the kind served at every Middle Eastern table.
• Make it a full meal
Pair it with Mujaddara, a small green salad, or even grilled veggies for a complete “lentil day” like we used to have at home.
• Texture variations
Blend it fully for the classic creamy version or leave it half-blended for a rustic texture.
• Add protein
If someone wants more protein, add shredded chicken or a soft-boiled egg on the side (not traditional but works well).
Save it, pin it for later!
FAQs
Can I make this soup thicker or lighter?
Yes. After blending, add a little water if you want it lighter. For a thicker texture, cook it a few more minutes or reduce the water slightly.
Can I use green or brown lentils instead of red?
I don’t recommend brown lentils for this recipe because they don’t soften the same way and won’t give the creamy texture you want. Green or yellow lentils can work, but the taste and texture will change a bit. Red lentils are the classic choice for Shorbet Addas.
Is this recipe vegan?
Yes, it’s naturally vegan when you use water instead of broth. Many people in the Middle East add chicken or meat broth, but this version doesn’t need it.
Is lentil soup gluten-free?
The soup itself is 100% gluten-free. Just make sure the bread you serve on the side is gluten-free if needed.
Why do lentils make me bloated sometimes?
Lentils are high in fiber, so if you haven’t eaten them in a while, start with a small amount and see how your body reacts. Many people find the bloating reduces when they eat them more regularly.
Can I store or freeze the soup?
Yes. Store it in the fridge for up to 3–4 days. It also freezes very well for up to 3 months — the texture stays creamy after reheating.
Can I add vegetables?
Definitely. Carrot, potato, or tomato are common additions. But if you prefer the classic traditional flavor (like your mom’s recipe), keep it simple.
Shorbet Addas (Lentil soup)
Shorbet Addas (lentil soup) is a dish from Arabic cuisine. its an appetizer. It's healthy, vegan, and gluten free
Ingredients
- Half cup of Lentil
- 3 cups of Water
- Spices like Cumin, Turmeric, Salt and Pepper
- 1 Tb of Olive Oil
- Medium yellow or white Onion
- Optional sides:
- Olives, pickles, toasted pita bread.
Instructions
- Dice the onion into small cubes.
- Heat a pan on medium heat. Add 1 Tb of olive oil, and saute the onion.
- Add lentils, and saute again for two minutes.
- Add water, and let it on the stove on medium heat for 20 minutes, or until lentil is very soft.
- Blend the lentil into desired thickness, add water if you need.
- Put it back to the stove, add more spice and let it for 5 minutes.
- serve it hot, add splash of lemons, and add the toasted bread if you desire.
Notes
The soup itself is a gluten free. The toasted bread is totally optional, and you can can choose a gluten free bread if you want. Since lentil soup kind of heavy, these are small servings, If you want more at one setting, this soup will yeild 2 serving
Nutrition Information:
Amount Per Serving: Calories: 120Total Fat: 4gCarbohydrates: 16gFiber: 3gProtein: 6g
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Have you tried Shorbet Addas (lentils soup)? Did you like it? Will you make it yourself? I would love to hear from you!
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