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Lebanese Crushed Lentil Soup

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  • PlateServes: 6 servings

This traditional Lebanese Crushed Lentil Soup is my favorite childhood soup recipe! Made with simple pantry ingredients, it's vegan, hearty and healthy!

  • Author: Yumna Jawad
  • Posted:

Lebanese Crushed Lentil Soup Recipe

Today I want to share with you one of my favorite childhood soups that I group up eating! It’s crushed lentil soup (Shorbat Adas in Arabic), which is basically made with red lentils, short grain rice, onions and cumin. We also like adding carrots to it to make it more hearty and colorful. You’re going to love this soup as much as I do. And here’s why! It’s:

  • Vegan
  • Easy to make
  • Low in calories
  • Made with staple ingredients
  • Completely utterly cozy and comforting!
Two bowls of Lebanese crushed lentil soup garnished with green onions, lemons and parsley

How to make crushed lentil soup

Like most soup recipes, you’ll start by sauteing some onions with olive oil in a large deep pot. Then add the red lentils on top.

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Collage of two images of a pot with onions and then red lentils added

Next, add the short grain rice along with the spices you’re using. What spices to include in lentil soup? The traditional crushed lentil soup recipe is only made with cumin, salt and pepper. So I stick to that and keep it pretty basic. You can also add a dash of paprika, cinnamon and turmeric if you’d like – all of them would work really well with this soup.

Large stock pot with onions, lentils, rice, cumin, salt and pepper to make crushed lentil soup

The next step is mix everything together, throw in some carrots cover with water and cook for half an hour until the mixture is all fluffy and well cooked.

Large pot of cooked crushed lentil soup

The soup is ready to serve as is. But I like to use an immersion blender to give it a smooth texture. Then, stir in some lemon juice to finish it up with a fresh zing!

Immersion blender inside pot of crushed lentil soup right before blending

Tips to make the best lentil soup

  • Use red lentils (they technically look orange) or yellow lentils for this recipe. Both kinds are small split lentils as the crushed lentil name suggests and have very soft texture when cooked. So that makes them ideal for this soup recipe.
  • Make sure to stir occasionally to avoid the lentils burning or sticking to the pot, which can happen sometimes. You can also gradually add more water as you’re stirring for a thinner consistency if you’d like. Keep in mind that the soup will thicken as it simmers and especially the next day.
  • I recommend that you saute the onions before adding the lentils, rice and spices which really enhances the flavor of the recipe. But if you’re in a rush, you can absolutely just toss everything together in a pot at the same time and bring it all to a boil together.
Close up shot of bowl of crushed lentil soup with spoon inside bowl

This Lebanese crushed lentil soup is my go-to soup when it’s cold outside, I want something filling, something diet-friendly and something that my kids will eat without complaining. In fact, they do a little soup dance when I make this. And if you’ve eaten at Lebanese restaurants, you’ll see this as a staple soup on all menus. Some make it without carrots, others leave out the rice. I say throw in the carrots and the rice and go crazy with the lemon juice in the end!

I always make a big pot of this Middle Eastern lentil soup and it’s on rotation at least once a month. This soup is rich, comforting, delicious and is super healthy with clean, wholesome ingredients! Gahhhh…just make it already and let me know what you think!!

If you’ve tried this healthy-ish feel good Lebanese Crushed Lentil Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more soup recipes, check out:

4.15 from 7 votes
Close up shot of bowl of crushed lentil soup with spoon inside bowl
Lebanese Crushed Lentil Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This traditional Lebanese Crushed Lentil Soup is my favorite childhood soup recipe! Made with simple pantry ingredients, it's vegan, hearty and healthy!

Course: Soup
Cuisine: Mediterranean
Keyword: Lebanese Soup, Lentil Soup, Vegan, Vegetarian
Servings: 6 servings
Calories: 165 kcal
Author: Yumna Jawad
Ingredients
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 1/2 cups dry red lentils
  • 1/2 cup short grain white rice brown rice is fine
  • 1 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 large carrot roughly chopped
  • Juice of one lemon
  • Chopped green onions for garnish
  • Chopped parsley for garnish
Instructions
  1. In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.

  2. Stir in the lentils, rice, cumin, salt and pepper, and cook for a few, stirring frequently until they are well mixed.

  3. Add the carrots and 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook for 30 minutes until the rice and lentils are fluffy and fully cooked. Make sure to stir several times while cooking to prevent any lentils from sticking to the bottom of the pot.

  4. Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.

  5. Garnish with green onions and parsley, if desired and serve warm.

Recipe Notes

Storage: Store any leftovers in an airtight container. The soup will last about 5 days in the fridge.

Sourcing: You can find red lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.

Substitutes: For best results, follow the recipe as is. However, here are a couple common substitutions you can consider:

  • If you can't find red lentils, you can use yellow lentils in this recipe. You can also skip the carrots.
  • To add more flavor, you can use vegetable broth instead of water. Although I love the simplicity of the soup with just water
  • You can skip the carrots if you'd like since they're not essential to the traditional recipe.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.

Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This recipe is estimated for 6 servings.

Nutrition Facts
Lebanese Crushed Lentil Soup
Amount Per Serving (1 g)
Calories 165 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 11mg 0%
Potassium 222mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 34.3%
Vitamin C 4.8%
Calcium 1.7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Lindsay
    February 17, 2019 at 1:51 pm

    I’m curious at the amount of sodium per serving. I’m on a low sodium diet limited to 2000 mg per day. I was expecting the sodium to be lower based on water instead of broth. What is the sodium source? Thank you!!

    • Reply
      Yumna Jawad
      February 17, 2019 at 9:11 pm

      Wow, I’m so glad you said something! The nutrition label I used was showing canned red lentils so the sodium skyrocketed. It’s corrected now and it’s actually very very low at only about 11 per serving. Thanks for pointing this out to me.

  • Reply
    Paola
    February 1, 2019 at 10:08 am

    Fabulous recipe! We loved it! I used less cumin and less lentils.
    Just became one of my favorites.
    Best regards from Chihuahua, México

    • Reply
      Yumna Jawad
      February 1, 2019 at 1:00 pm

      Wow, so happy to hear that you loved the recipe! Thanks for sharing!! 🙂

      • Reply
        Salam
        February 26, 2019 at 11:34 am

        Delicious!! Thank you for the recipe. When do I add the lemon? And how much? We love lemon.

        • Reply
          Yumna Jawad
          February 26, 2019 at 4:26 pm

          Yay! So glad you liked it! And I’m not sure if you noticed but the lemon is the second to last step. You would stir it after blending the soup. I use a whole lemon for a pot, but you can adjust to your taste 🙂

  • Reply
    Tamara
    January 22, 2019 at 1:59 am

    Do you have a substitution for the cumin? I just don’t love the flavor and generally omit, but wonder if it’ll leave the soup lacking in flavor since there aren’t many spices to it. Thanks!

    • Reply
      Yumna Jawad
      January 22, 2019 at 2:52 pm

      No worries, you can use coriander, caraway or chili powder. You can also add some turmeric or curry powder. Enjoy it!

  • Reply
    Shugofta
    January 21, 2019 at 8:31 pm

    Making it right now! Already looks yum!!

    • Reply
      Yumna Jawad
      January 21, 2019 at 9:25 pm

      Awesome!! So happy to hear that! Hope you enjoyed it 🙂

  • Reply
    Cathy
    January 20, 2019 at 11:17 pm

    Looks so delish, can’t wait to try it! What is the serving size?

    • Reply
      Yumna Jawad
      January 21, 2019 at 11:12 am

      Thank you! Hope you like it! The recipe can be divided into 6 servings 🙂

  • Reply
    Renée
    January 20, 2019 at 1:16 pm

    Hello 🙂 do the lentils and rice need to be washed and soaked? Thx!!

    • Reply
      Yumna Jawad
      January 21, 2019 at 11:00 am

      No, that’s not necessary to wash the lentils and rice, but it wouldn’t hurt if you did.

  • Reply
    Lea
    September 23, 2018 at 9:55 pm

    Just bookmarked 3 recipes. I’ll be trying them over the next couple of weeks. My grandma makes a wonderful lemon chicken soup and I wanted a vegan version and came across ur website. I do have a question. Is the 1 1/2c lentils used here cooked or dry? I assume cooked.

    • Reply
      Yumna Jawad
      September 24, 2018 at 7:13 pm

      Hi there, it’s actually uncooked and then it cooks with the broth. I’ve updated the recipe to clarify this point. Thank you!

  • Reply
    Nahieli
    May 11, 2018 at 1:56 pm

    Delicious soup! Thanks for sharing!!

  • Reply
    Maya Mortada
    February 11, 2018 at 7:51 am

    Thank you for sharing some traditional recipes, Hannah has been asking for me to make this. By the way, what brand of immersion blender do you use? Reviews have been mixed…

    • Reply
      Yumna Jawad
      February 11, 2018 at 4:25 pm

      Yay! I love this recipe so much! I use the Cuisinart Smart Stick Hand Blender & Chopper – I’ve had it for over 10 years and it’s comes with three components for only $40. Best thing ever!

  • Reply
    Emily
    February 11, 2018 at 7:49 am

    Yes definitely comforting, delicious & healthy.

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