Lebanese Crushed Lentil Soup

5 from 71 votes

Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!

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This Lebanese crushed lentil soup is one of my childhood favorite recipes. It’s vegan and easy to make and is the perfect comfort food. Made with a handful of ingredients, this healthy and hearty soup is the perfect winter warmer! Ready in 30 minutes.

Two bowls of Lebanese crushed lentil soup garnished with green onions, lemons and parsley

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.

Why this lentil soup is so good!

We make this soup so often and it is so delicious! It’s:

  • Vegan
  • Easy to make
  • Low in calories
  • Made with staple ingredients
  • Completely utterly cozy and comforting!

How to make Mediterranean lentil soup

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

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

  1. Use red lentils (they technically look orange) or yellow lentils for this recipe. Both kinds are small split lentils as the crushed lentil soup name suggests and have very soft texture when cooked. So that makes them ideal for this soup recipe.
  2. Stir a few times while the lentil soup is cooking 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.
  3. Sauté 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.
  4. Use brown rice instead of white rice if you prefer. If you’re using brown rice, make sure to allow for extra cooking time so that the rice fluffs up. And it’s best to use short grain if possible for the best consistency.

Frequently asked questions

How long does this soup keep?

Let the soup cool to room temperature and store in an airtight container, it will last about 5 days in the fridge and you simply reheat it on the stovetop.

Can you use green lentils to make this soup?

I would not recommend using green lentils have a more firm consistency as compared to red lentils. The essence of the crushed lentil soup is how crushed the red lentils become when cooked. So you would lose that aspect if you use green lentils. Instead try my Green Lentil Soup, which is very similar but uses kale instead of rice.

Can you freeze lentil soup?

Yes, this soup is very freezer friendly and works great. Make sure to cool the soup completely before freezing it. It helps to freeze the soup in smaller serving sizes instead of freezing the entire quantity so it’s easier to reheat as needed.  Reheat the soup on the stovetop or in the microwave and be sure to add some water as it will thicken.

Close up shot of bowl of crushed lentil soup with spoon inside bowl

This Mediterranean 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!

For more soup recipes, check out:

I always make a big pot of this Mediterranean 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 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!

Lebanese Crushed Lentil Soup

Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!
5 from 71 votes
Servings 6 servings
Course Soup
Calories 165
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 ½ cups dry red lentils
  • ½ cup short grain white rice
  • 1 large carrot roughly chopped
  • 1 ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Juice of one lemon
  • Chopped green onions for garnish
  • Chopped parsley for garnish

Instructions

  • In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.
  • Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
  • Add 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Make sure to stir a couple times while cooking to prevent any lentils from sticking to the bottom of the pot.
  • Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.
  • Garnish with green onions and parsley, if desired, and serve warm.

Video

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

Serving: 1g, Calories: 165kcal, Carbohydrates: 27g, Protein: 7g, Fat: 2g, Sodium: 11mg, Potassium: 222mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1715IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1.9mg

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Close up shot of bowl of crushed lentil soup with spoon inside bowl

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Comments

  1. Hi, Yumna! I just wanted to say thank you so so much for your recipes. Since I’ve moved out of my parents house, I haven’t been able to get my hands on my mom’s Lebanese recipes. This past week, I got really sick and I really wanted to make my mom’s lentil soup. I remember the ingredients but not the measurements, and oh my god I was so elated to find the recipe on your page. You’re such a life saver and I just can’t thank you enough for being such an amazing person. Thank you for sharing the traditions recipes of our culture!!

  2. Hello, can I make this soup in the instant pot? If so, what adjustments would I need to make? Thanks in advance!

  3. This recipe is sooooo good. My husband went back for thirds and probably would have had more if I didn’t put the rest away for leftovers.

    Thank you for making all the steps very easy to follow.

  4. I’m totally making this tonight! We get something very like this from our local Middle-Eastern restaurant. It’s so freaking good. They have carrots in theirs. I’ll let you know how it compares.

      1. I didn’t wait. Made it for lunch instead. I did make a few changes since I had a particular flavor in mind. I added quite a bit more cumin, some turmeric, a little more lemon juice and a little ground coriander. I think it’s a pretty good match to what we get from the restaurant. Not sure about the coriander, but just felt like something was missing. Seemed to work okay. Thanks!

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