Middle Eastern Lentil Soup - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Red lentils are the fastest-cooking lentil, making this a great option for a quick dinner. Shorbat adas, as this soup is also known, is a staple food throughout the Middle East. The spices and vegetables in shorbat adas are commonly simple and variable. Use this recipe to help you use up little vegetable odds and ends, and play with the spices to make it your own.


  • 3 cups low-sodium vegetable broth
  • 2 cups split red lentils
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, crushed
  • 1 tsp. coriander
  • 2 tsp. cumin

Optional Ingredients*:

  • ½ stalk celery, chopped


  1. Add all ingredients to a heavy-bottomed pot and bring to a simmer. Cook until lentil are tender, adding more water if needed (30-40 minutes).
  2. Using an immersion blender, puree the soup. If you don’t have an immersion blender, process in a regular blender or food process in small batches, leaving the top vent covered only with a kitchen towel.

*Optional ingredients have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 385; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 120mg (5% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 13g (46% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 24g; Vitamin D 0% DV; Calcium 8% DV; Iron 45% DV; Potassium 20% DV; Copper 140% DV; Manganese 80% DV; Folate 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/middle-eastern-lentil-soup/
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