Shorbat Adas (Syrian Red Lentil Soup)

Red lentil soup opens nearly every Syrian meal, and every kitchen makes it a little differently — some add potato, some add carrot, and some swear by a spoonful of butter stirred in at the end. What never changes is the cumin, the lemon, and the soup’s velvety, golden smoothness. It is often the first thing a young cook learns, and the dish everyone wants on a cold night. A bowl of shorbat adas is how Syrian hospitality says welcome.

Velvet and lemon in every golden spoonful

The lentils cook down into a thick, creamy puree that is earthy and gently sweet, with cumin and coriander adding warmth and depth. A squeeze of lemon at the table brightens it into something almost refreshing, and a swirl of olive oil rounds out the edges. Serve it with crispy pita chips or a piece of warm bread, and keep the pot warm — everyone will ask for seconds.

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