Syrian Lentil Soup Recipe

Easy to prepare, inexpensive, and a good source of nutrition, lentils are used in kitchens throughout the Muslim world. And in Syrian cooking, they’re an essential ingredient.

One of the most common meals enjoyed in traditional Syrian households is lentil soup, called shorabit adas in the local dialect of Arabic. Thick and hearty, spiced with garlic and cumin, lentil soup is served throughout the month of Ramadan when families gather at sunset to break the fast.

A long-term field worker shared the following lentil soup recipe, which she learned while living in Syria before the start of the civil war in 2011.

Shorabit Adas (Syrian Lentil Soup)

Serves 8

Ingredients

• 2 cups lentils
• 1 cup uncooked rice
• 2 tablespoon butter or olive oil
• 3–4 garlic cloves, minced
• 1 large onion, chopped
• 8 cups water or stock
• 2 medium potatoes, peeled and diced
• 2–3 bouillon cubes
• 2 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 1 pinch saffron threads
• 1/2 teaspoon curry powder (optional)
• 5 medium carrots, chopped and cooked
• Juice of 2 lemons
• Salt to taste
• Handful of chopped parsley (optional)
• 1 or 2 lemons, cut into wedges (optional)

Directions

Wash and drain lentils and rice.

In a large pot, heat the butter or oil, then sauté the garlic and onions until tender and slightly golden, about 7 minutes.

Add the rice, lentils, and remaining ingredients except for the carrots, lemon juice, parsley, and salt. Cover, reduce heat, and simmer gently until ingredients are very tender, approximately 45 minutes. Stir occasionally, adding more liquid if it gets too thick.

Once the rice and lentils are soft and tender, remove from heat.

For a smoother consistency, you can puree the soup using an immersion blender. If you don’t have an immersion blender, use a food processor or countertop blender to puree the soup in small batches, being very careful not to burn yourself, then return to the pot.

Stir in the carrots, lemon juice, and salt. The soup will be thick, so add water as necessary for your desired consistency.

Serve the soup hot in bowls garnished with lemon wedges and chopped parsley. Goes well with thick flatbread or warm, crusty bread.

Fi sahatek! To your health!