Yellow lentil soup - shorbet adass asfar

Yellow lentil soup - shorbet adass asfar

A pureed yellow lentil soup flavored with cumin and garnished with fresh parsley. It is traditionally served during Ramadan.

Cook Lebanese


5 persons
  1. 2 cups yellow lentils, washed and drained
  2. 1/4 cup white rice, washed and drained
  3. 1 small potato, peeled and cut into cubes
  4. 1 medium onion, finely chopped
  5. 1/4 cup fresh parsley, finely chopped
  6. 1 tablespoon vegetable oil
  7. 1 teaspoon cumin powder
  8. 1 teaspoon salt
  9. - For serving: optional
  10. 1 loaf pita bread, roasted
  11. 4 tablespoons lemon juice


60 minutes
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    In a saucepan, put the lentils, potato cubes, rice and 8 cups of water. Allow to boil on high heat for around 40 min.

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    Strain and reserve the cooking water.

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    Put the lentil, rice and potato mixture in a food processor and blend while gradually adding some of the reserved water until you get a smooth, soup-like consistency.

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    In a skillet, fry the onion with the vegetable oil until golden and soft.

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    Pour the soup in a cooking pot on medium heat and add the fried onions, cumin, and salt. Stir for 5 min until soup thickens.

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    Finally, pour the soup in a deep bowl and garnish with fresh parsley.

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    A tasty addition to this delicious soup would be a squeeze of lemon and some roasted pita bread pieces that you sprinkle on top of the soup once it's served.

  8. Add Photo

    Note: Depending on the type of lentils, you might need more or less water to cook. Small-sized lentils require more water.

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