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Shared by Adeena Bleich and Sharon Fargo

Shorbat Adas (Syrian Red Lentil Soup)

Yield: 4 servingsTime: 40 min

Shorbat Adas (Syrian Red Lentil Soup)

Yield: 4 servingsTime: 40 min

Family Journey

Qamishli, SyriaNesher, Israel
Los Angeles

This recipe was shared by Adeena Bleich and Sharon Fargo. Read more about their family in "The Lentils That Sustained a Family as They Fled Syria" and try their recipe for harissa (overnight chicken with wheat berries).


  • 3 tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 2 cups dried red lentils
  • 1 teaspoon ground coriander 
  • ¼ teaspoon ground sweet paprika
  • 6 cups water
  • ¼ bunch fresh cilantro leaves, roughly chopped
  • 1 ½ teaspoons kosher salt
EasySoups & StewsVegetarianVeganPareveGluten FreeMiddle East


  • Step 1

    Place the oil into a pot over medium heat and add the onions. Saute the onions for 5-8 minutes until softened and translucent, mixing often. 

  • Step 2

    Add the red lentils, ground coriander, paprika, water, cilantro and kosher salt. Mix well and bring the mixture to a boil. Reduce heat to low, cover with a lid and cook on a simmer for about 25 minutes or until the lentils have broken down and the soup thickens. 

  • Step 3

    Serve the soup hot with bread on the side.