Go Back
+ servings

Shorbat Adas

This lentil soup comes together in only 15 minutes, and the earthy umami and light tang from dried limes makes the flavor pop!
Course Soups & Stews
Cuisine Middle Eastern
Level Beginner
Main Ingredient Legume
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 bowls


  • 2 tablespoons olive oil
  • 260 grams onion (~1 small , finely minced)
  • 14 grams garlic (~2 large cloves, finely minced)
  • 1 teaspoon ground cumin
  • 6 cups vegetable stock
  • 200 grams red lentils (~1 cup, thoroughly washed)
  • 3 dried limes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric


  1. Add the olive oil onions and garlic to a pressure cooker and saute the onions until they are soft and browned. Add the cumin and continue sauteing until the cumin is very fragrant.
  2. Add the vegetable stock, washed lentils, dried limes, tomato paste, salt and turmeric.
  3. Seal the pressure cooker lid and set for high pressure. Bring the pressure cooker up to pressure over high heat and then turn down the heat to maintain a steady stream of steam and cook for 7 minutes.
  4. When the Shorbat Adas is done, use the quick release feature of your cooker to quickly bring down the pressure (for my cooker I put it in the sink and run it under cold water).
  5. Adjust salt to taste and serve drizzled with some extra olive oil. You can also garnish with a bit of sumac for some extra tang.