Shorbat Adas

Name: Shorbat Adas
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 2 cups red lentils, rinsed; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp salt, plus more to taste; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); 6 cups chicken or vegetable broth; 3 tbsp fresh lemon juice; 2 pita breads, torn into pieces (for croutons); 1/4 cup olive oil, for frying the pita

Silky red lentils simmered with cumin, garlic, and a squeeze of lemon — the golden bowl that warms every Jordanian winter evening.

⏱ 10 minPrep time

🔥 30 minCook time

🍽 6Servings

🏷 Jordanian KitchenCategory

☆☆☆☆☆No ratings yet

Shorbat adas, red lentil soup, is the Levantine bowl of comfort that appears at dinner tables, street stalls, and winter evenings across Jordan. It is simple, cheap, and nourishing — exactly the kind of food that has fed families for generations. Every cook has a version, but the soul is always the same: silky lentils, warm cumin, and a bright squeeze of lemon.

A golden bowl of pure comfort

Blended until velvety, the soup is rich and earthy, brightened by lemon and deepened by a sizzle of garlic and cumin in olive oil. Crisp croutons of fried pita add crunch on top, and a pinch of cayenne gives it a gentle warmth. It comes together in under an hour from pantry staples, which is why it is a weekday lifesaver. Ladle it into deep bowls, add the crispy bread, and let the lemon and cumin do their quiet magic. It is best eaten hot, with extra lemon wedges on the table for anyone who likes a brighter bowl.

Craving more? Explore all Jordanian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

Jordanian recipes →

Step by stepInstructions

Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until soft, 5 minutes.
Add the garlic, cumin, coriander, salt, pepper, and cayenne and cook 1 minute until fragrant.
Add the lentils and broth. Bring to a boil, then reduce to a simmer and cook, partially covered, until the lentils are falling apart, 20 to 25 minutes.
Meanwhile, fry the pita pieces in the remaining olive oil until golden and crisp; drain on paper towels.
Blend the soup until smooth with an immersion blender. Stir in the lemon juice and adjust the seasoning.
Ladle into bowls and top with the crispy pita.

💡 Chef tips & storage

Blend the soup until completely smooth for the silkiest texture, or leave it slightly chunky if you prefer. A squeeze of lemon at the end is non-negotiable — it wakes up the whole bowl.

Recipe details

Prep10 min

Cook30 min

Servings6

CategoryJordanian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Shorbat Adas

A golden bowl of pure comfort

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Log In

Get free recipes every week

Shorbat Adas

A golden bowl of pure comfort

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Join the conversation

Keep browsingYou might also like

Bamia

Fattoush (Jordanian)

Fasolia

Log In