Shorbat Adas: A Guide to the Gulf's Comforting Lentil Soup

Lentil soup is a staple across the Middle East, but in the Gulf it takes on a distinctive character. Known as shorbat adas, this golden, velvety soup is a year-round comfort, especially during Ramadan when it often breaks the fast. Unlike heavier meat stews, it is light yet deeply satisfying, relying on humble ingredients and fragrant spices.

What is shorbat adas?

Shorbat adas is a smooth soup made primarily from red lentils, which break down completely during cooking. It is typically flavoured with onion, garlic, and a warm blend of spices such as cumin, turmeric, and sometimes cinnamon or cardamom. The result is a thick, creamy soup with an earthy sweetness and a gentle spicy kick.

Key ingredients

The foundation is red lentils, chosen for their quick cooking time and creamy texture. Aromatics like onion and garlic are sautéed in olive oil or ghee, then simmered with the lentils in water or stock. Spices are essential: ground cumin adds warmth, turmeric gives a golden hue, and a pinch of black pepper or chilli flakes provides heat. Many cooks finish the soup with a squeeze of lemon juice, which brightens the flavours.

Regional variations

Across the Gulf, families add their own touches. Some stir in a spoonful of tomato paste for extra depth, while others add a handful of chopped carrots or potatoes to thicken the soup further. In coastal areas, a splash of fish stock might replace water, giving a subtle briny note. The soup is always blended until completely smooth, often passed through a sieve for a silky texture.

How to serve

Shorbat adas is traditionally served hot, garnished with fresh coriander or parsley and a wedge of lemon on the side. It pairs beautifully with warm flatbread, such as tannour or regag, for dipping. During Ramadan, it is often accompanied by dates and water as part of the iftar meal. Leftovers keep well and the soup can be thinned with a little water when reheating.

Making it at home

To prepare shorbat adas, start by sautéing finely chopped onion in olive oil until soft. Add minced garlic, cumin, turmeric, and a pinch of salt, cooking for a minute until fragrant. Stir in rinsed red lentils and enough water or stock to cover by a few centimetres. Bring to a boil, then simmer for 20–30 minutes until the lentils are completely tender. Blend the soup until smooth, then adjust seasoning and add lemon juice to taste. For extra richness, swirl in a little yoghurt or a drizzle of olive oil before serving.