Bahraini Lentil Soup (Shawrbat 'Adas Misriya)

Serves / Yields: 6


  • 5 cups Vegetable Stock (optional)
  • 1 cups split brown lentils, washed and drained
  • 1/2 cup broken vermicelli
  • 2 large onions, chopped
  • 2 medium tomatoes, finely chopped
  • 4 cloves garlic, crushed
  • 4 tbsp butter
  • 2 tsp cumin
  • 1/2 tsp ground coriander
  • Pinch of cayenne
  • Salt to taste
  • Pepper to taste
  • 4 tsp lemon juice no


  1. Place vegetable stock in a saucepan and bring to boil.
  2. Add lentils, two-thirds of the onions, tomatoes, and garlic, and bring again to boil.
  3. Reduce heat and simmer until lentils become tender, adding more water if necessary.
  4. Add 1/4 cup broken vermicelli, 1/2 teaspoon ground coriander, and a pinch of cayenne toward the end of the cooking time and more water if necessary.
  5. Cook until the noodles aredone.
  6. Stir in cumin, coriander, cayenne,salt, pepper, lemon juice, and remaining 2 tablespoons of butter.
  7. Place soup into soup bowls and serve


Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum


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Bahraini Lentil Soup (Shawrbat 'Adas Misriya)