Middle-Eastern lentil soup

Shorber A'das or Lentil soup is usually available in Lebanese and Syrian restaurants (In UAE and Qatar at least). It’s seriously one of the best things I’ve tasted as far as Levant cuisine is concerned. It’s simple, it’s healthy and it’s quick to make, one of these 30 minutes recipes you want to keep.

Here is another post for Priya's healthy soup event.

Serves 6
Prep: 5 min – Cooking: 25 min
  • 1 cup split red lentil (no soaking needed)
  • 1 medium-size peeled potato, in cubes
  • 1 medium-size peeled tomato, peeled and chopped
  • 1 carrot, chopped
  • 1 medium-size onion, chopped
  • 2 to 3 garlic cloves
  • 1 tsp ground cumin
  • 1 l of chicken stock
  • 2 tbsp of olive oil
Serve with
  • Bread croutons (ideally fried pita in little pieces)
  • Lemon juice
  • Ground cumin


In a heavy saucepan, add lentils, all the vegetables and garlic. Sprinkle cumin and cover with the chicken stock. Cover and let simmer for about 20 min. the lentils will cook quickly without pre-soaking.

Purée the soup until smooth. Do not over blend it or the starch from the potato will make it look muddy.

Put the soup back over medium heat. Add the olive oil and bring to a boil while stirring.
Serve hot with bread croutons, a sprinkle of cumin and lemon.

Lentils are a great source of fibres and potassium. I need both! I already had 2 bowls today, which brings me to that: when you want to reheat the soup for any reason, you may want to add some water to liquefy it again. Just in case..

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