Shorbat Adas (Middle Eastern Red Lentil Soup)

About Shorbat Adas (Middle Eastern Red Lentil Soup)

Shorbat adas is the smooth, sunny-colored red lentil soup found across the Middle East, a fixture on Ramadan iftar tables and a staple through the cooler months. Made from masoor dal — split red lentils that cook down quickly and completely — it is built to be blended into a velvety purée rather than left chunky, thickened by the lentils themselves rather than any cream. Onion, carrot, and garlic soften first to build a sweet base, then cumin is toasted in the oil until fragrant so its warmth carries through the whole pot.

The result is silky and mild, with the gentle earthiness of lentils, a savory backbone from the stock, and a defining hit of lemon squeezed in at the end that turns something simple into something you keep tasting. It is soothing food, easy to eat and easy on the stomach, which is exactly why it so often breaks a fast. Serve it hot with warm bread or pita, and pass extra lemon and a drizzle of good olive oil so each bowl can be adjusted. Because everything simmers until soft and then goes through the blender, it forgives rough knife work and comes together in about half an hour.