This thick, creamy vegan spiced red lentil soup is high in protein, packed with flavour and naturally vegan. It’s inspired by the Lebanese classic, shorbet adas. I’ve spiced mine with ras el hanout, a North African medley of fragrant spices, but feel free to use other spices – ground cumin and/or coriander work particularly nicely.
Table of Contents
- Introduction
- Key Ingredients
- Introduction to Shorbet Adas
- The Magic of Ras el Hanout
- All About the Lentils
- Preparing Your Lentils
- Serving Suggestions
- Where to Shop
- Soup Season Inspiration
- Final Thoughts
Introduction
This Spiced Red Lentil Soup is a hearty and nutritious dish that is perfect for any time of the year. Inspired by the Lebanese classic, shorbet adas, this soup is rich in protein and packed with flavour. The combination of red lentils, sweet potatoes, and carrots creates a creamy texture, while the ras el hanout adds a fragrant and warming spice blend. This recipe is not only delicious but also incredibly easy to make, making it a great addition to your weekly meal rotation. Let’s jump into the ingredients.
Key Ingredients
- Red Split Lentils: The star of the dish, providing a high-protein, creamy base.
- Extra-Virgin Olive Oil: Adds a rich flavour and is used for sautéing the vegetables.
- Onion: Provides a sweet and aromatic base for the soup.
- Garlic: Adds a pungent and aromatic kick.
- Ras el Hanout: A North African spice blend that adds depth and warmth.
- Ground Turmeric: Adds an earthy flavour and vibrant colour.
- Sweet Potato: Adds sweetness and a creamy texture.
- Carrot: Adds a subtle sweetness and extra nutrients.
- Vegetable Stock: Forms the base of the soup, adding depth and richness.
- Lemon Juice: Adds a bright, tangy finish.
- Fresh Flat-Leaf Parsley: Adds a fresh, herbal flavour.
- Crispy Onions: Provide a crunchy texture and a savoury finish.
- Chilli Flakes (Optional): Add a bit of heat for those who like a spicy kick.
Introduction to Shorbet Adas
Shorbet adas, or Lebanese lentil soup, is a traditional dish enjoyed throughout the Middle East. It is known for its simple ingredients and hearty, comforting flavour. Typically made with red or yellow lentils, onions, garlic, and a variety of spices, this soup is a staple in Lebanese cuisine. It is often served during the colder months or as a starter to a larger meal. The lentils provide a creamy texture without the need for any dairy, so it’s a popular choice for those following a plant-based diet.
In Lebanon, shorbet adas is often flavoured with cumin and finished with a squeeze of lemon juice, which brightens the dish and enhances its earthy flavours. By incorporating ras el hanout, this Spiced Red Lentil Soup puts a North African twist on the traditional recipe, adding layers of complexity to the soup.
The Magic of Ras el Hanout
Ras el hanout is a North African spice blend that translates to “top of the shop,” implying it’s the best offering from the spice merchant. It typically contains a mix of spices such as cumin, coriander, cinnamon, ginger, and turmeric, among others. This blend adds a complex and aromatic flavour to dishes, making it a fantastic addition to this lentil soup. If you don’t have ras el hanout on hand, you can substitute it with a mix of ground cumin and coriander for a similar flavour profile.
Ras el hanout not only enhances the flavour of the soup but also brings numerous health benefits. Spices like turmeric and ginger are known for their anti-inflammatory properties, while cumin aids digestion. Incorporating this spice blend into your cooking is an excellent way to boost both flavour and nutrition.
All About the Lentils
Lentils were never a staple item in my household growing up. My sister became vegetarian almost ten years ago, which was a surprising choice at the time in our meat-loving household. Looking for more meat-free dishes I could cook, I increasingly began using lentils.
I love lentils for their affordability and versatility. They are an ideal ingredient for a variety of dishes, from soups and stews to salads and casseroles. By incorporating lentils into your diet, you can enjoy healthy, satisfying meals without breaking the bank. In addition, lentils have a long shelf life, so you can keep them stocked in your pantry for whenever you need a quick and easy meal. Combined with other inexpensive ingredients like onions, garlic, sweet potatoes, and carrots, this soup is a budget-friendly way to enjoy a delicious and nutritious meal.
Preparing Your Lentils
Cooking lentils properly is key to achieving the perfect texture in this Spiced Red Lentil Soup. I use red split lentils for their quick cooking time and creamy texture. Before cooking, it’s important to rinse the lentils thoroughly to remove any dust or debris. Once you add them to the soup, simmer the lentils until they are completely soft and broken down, which usually takes about 30 minutes. This process allows the lentils to absorb the flavours of the spices and vegetables, resulting in a rich and satisfying soup.
Serving Suggestions
This spiced red lentil soup can be served as a main course or a starter. To enhance the flavours and add a bit of texture, top each bowl with freshly chopped parsley and crispy onions. A drizzle of extra-virgin olive oil adds a touch of richness, while a sprinkle of chilli flakes provides a bit of heat for those who like their soup spicy – I certainly do! Serve the soup with crusty bread or a side salad for a complete and satisfying meal.
Where to Shop
Most ingredients for this soup can be found at your local grocery store. For the best quality ras el hanout, visit a specialty spice shop or shop online.
Soup Season Inspiration
There are few things quite a s comforting as a hot bowl of soup on a cold night. If you’re looking for more cosy soup recipes, why not try one of these?
- Turmeric Coconut Squash Soup: This autumnal soup is the perfect soup to make on a chilli day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully.
- Roasted Tomato and Red Pepper Soup: A delicious, warming soup made with sweet cherry tomatoes and red pointed peppers. It’s delicious, healthy and incredibly easy to make – simply roast the vegetables and blend it all together.
- Curried Leek and Potato Soup: This delicious, plant-based soup is creamy, hearty and full of flavour, with just a hint of heat. It’s spiced with cumin, coriander, turmeric, cinnamon and other warming spices and uses both regular and sweet potatoes.
- French Onion Soup: French onion soup is a classic for a reason. It’s delicious, rich and so comforting – literally a hug in a bowl. The ingredient list isn’t long but quality is important: using high-quality beef stock makes all the difference.
Final Thoughts
Spiced Lentil Soup is a hearty, comforting dish that is perfect for any time of the year. Its rich, creamy texture and fragrant spices make it a standout meal. Enjoy the warmth and depth of this delicious soup!
Spiced Lentil Soup
This thick, creamy plant-based soup is delicious, high in protein and packed with flavour. It’s inspired by the Lebanese classic that is shorbet adas. I’ve spiced mine with ras el hanout, a North African medley of fragrant spices, but feel free to use other spices – ground cumin and/or coriander work particularly nicely.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 300g red split lentils
- extra-virgin olive oil
- 1 onion, finely chopped
- 2 large garlic cloves, thinly sliced
- 1 heaped tsp ras el hanout
- ½ tsp ground turmeric
- 1 medium sweet potato (approx. 200g), peeled and chopped into small cubes
- 1 small carrot (approx. 50g), peeled and chopped into small cubes
- 1.25l vegetable stock
- ½ lemon, juice (or more, to taste)
To serve:
- 1 large handful fresh flat-leaf parsley, finely chopped
- 1 large crispy onions
- pinch of chilli flakes, optional
Instructions
- Wash the lentils until the water runs clear, then set aside. This can take up to six or seven washes as red lentils can be quite dusty.
- Heat a splash of extra-virgin olive oil in a large saucepan set over a medium heat. Add the onion and season with a pinch of salt. Cook, stirring occasionally, for 5 minutes, or until softened.
- Add the garlic and cook, stirring frequently, for 1 minute, then add the ras el hanout and ground turmeric and cook, stirring frequently, for 30 seconds.
- Add the sweet potato, carrot and vegetable stock and season well with salt and pepper. Turn the heat up to medium-high and bring to a simmer, then cover, turn the heat down to medium/medium-low and simmer for 30 mins, or until the lentils, sweet potato and carrots are nice and soft.
- Transfer to a blender and blitz until smooth. I like a thick soup. If you don’t, thin it out with vegetable stock, then pour the soup back into the saucepan set over a medium-low heat. Add the lemon juice and stir well to combine. Adjust the salt level to your liking.
- Divide the soup between bowls and top with the fresh parsley, crispy onions and a drizzle of extra-virgin olive oil, then tuck in and enjoy.
I’ve just made this soup for lunch today, a really lovely warming flavour, I topped mine with some grilled halloumi and chilli flakes
Oooh love the addition of the grilled halloumi! I’m so glad you enjoyed it 🙂
This soup is absolutely delicious. I’m trying to hit five stars, but for some reason it won’t go past 4.5. The spices are just perfect. I’m on a soup making kick and have tried three of your soups this week. I shared them with friends at work and they all LOVED them! Your flavours are spot on.
Awww bless you Patricia! I’m so glad you’ve loved them all! Thank you so much for your kind words 🙂
Would it be possible to make this with green lentils rather than red lentils? I’m very excited to try the recipe either way!
I’m so sorry for the delay in my response! As I’ve not tested the recipe with green lentils, I can’t 100% confirm this. I suspect it can but the liquid qualities/cooking times might need to be increased.