Middle Eastern Lentil Soup (Chorbat el Adas)

Serves / Yields: 6


  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely choppes
  • 1 1/2 cups of red/yellow lentils
  • 8 cups of chicken/vegetable stock
  • 1 tsp turmeric
  • 1 1/2 tsp ground cumin
  • Handful of chopped flat-leaf parsley
  • Juice of half a lemon


  1. Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  5. No blending is necessary unless you want it really smooth.



[[Soups]] [[Dals]] [[Middle eastern recipes]]

Middle Eastern Lentil Soup (Chorbat el Adas)