Lebanese lentil soup, also known as "shorbet adas," is a traditional soup that has been a staple in Lebanese cuisine for centuries. Lentils have been a part of the Lebanese diet since ancient times, as they are easy to grow and provide a good source of protein.
The exact origins of Lebanese lentil soup are unclear, but it is believed to have been influenced by the Ottoman Empire and the various cultures and cuisines that have passed through Lebanon throughout history.
The soup typically consists of lentils, onions, and a variety of spices such as cumin and turmeric. Some recipes also include vegetables like carrots, celery, and potatoes, as well as meat or chicken. However, my version is actually vegan, even the “chicken” bullion I use is vegan.
Lebanese lentil soup is considered a comfort food and is often served during the winter months. It is a nutritious and hearty dish that can be enjoyed as a main course or as a starter to a meal. It is also a popular dish during Ramadan, the month of fasting in the Islamic calendar, as it provides sustenance and energy to those observing the fast.
Today, Lebanese lentil soup is enjoyed not only in Lebanon but also in other parts of the world, where it has become a popular dish in Middle Eastern and Mediterranean restaurants. Give my recipe a try, I’m sure you’re going to love it!

Lentil Soup Recipe
 
2 medium or 1 large   Onion diced
1 medium Carrot shredded
1/4 cup             Extra-virgin Olive Oil
4 teaspoon                   Diamond Crystal
Kosher Salt
3/4 teaspoon               Ground Pepper
1 teaspoon                   Ground Cumin
1 teaspoon Ground Turmeric
1 Cube                           Chicken Bouillon
2 Cups                           Red/Orange Lentils
9 Cups                           Water
1/4 Cup                           Long Grain Rice
2 small                           Lemons Rind and
Juice separated
 
In a 6 quart pot sauté Onions and carrots in Olive Oil adding ½ teaspoon salt on medium/high heat until translucent (about 5min.).  Spread the carrot and onions to the outside of the pot, exposing the bottom of the pot. Then add remaining salt, pepper, cumin, turmeric and bouillon to exposed pot surface area and toast for about 30 seconds stirring just the spices constantly. Then stir the spices into the onions and carrots until combined. Add the lentils and cook for about one minute constantly stirring. Add the water and rice, and stir until combined. Bring the soup to a boil, lower heat to low, cover with a tight fit lid and cook until the lentils are tender, periodically stirring (about every 10 minutes) so the bottom doesn’t burn. Finish with the rind and juice of the lemon. Can be served rusty or use an immersion blender to make it smooth and creamy.
*Garnish with fried Arabic bread for croutons.
*Note: add a cup of heavy cream for a creamy rich soup.

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