Shorbat adas (lentil soup)

Origins and story

'Shorbat adas' simply means 'lentil soup' in Arabic. Lentils have been grown and eaten in the Middle East since ancient times, and lentil soups in many forms are known throughout the region. In Jordan this smooth version has become part of daily life, especially in the colder months. Its strongest association, however, is with Ramadan. When the fast is broken at sunset, many families start with dates and water and then a bowl of warm soup, and lentil soup is one of the most popular choices.

Ingredients and how it is made

The main ingredient is red lentils, which turn golden as they cook, or sometimes yellow split lentils. They are simmered with onion, and often with carrot, potato or a little rice, in water or stock until they are completely soft. The soup is seasoned with salt, cumin and sometimes turmeric and black pepper, then blended or whisked until smooth. Its thickness varies from family to family. Some cooks finish it with a drizzle of olive oil or butter in which onions or garlic have been fried, which adds depth of flavour.

How and when it is eaten

Shorbat adas is served hot in bowls, with lemon wedges on the side so that each person can add as much juice as they like. A handful of toasted or fried bread pieces is scattered over the top just before eating so they stay crisp. A pinch of extra cumin, chilli flakes or chopped parsley may also be added. During Ramadan it often opens the iftar meal, preparing the stomach gently for the main dishes to follow. In winter it may be a full light meal on its own with bread.

Variations and where to try it in Jordan

Most variations come down to texture and additions. Some families prefer a thinner soup, others a thick and hearty one. Carrots make it sweeter and more orange, while a little rice makes it creamier. Some cooks use chicken stock instead of water, so vegetarians should ask before ordering. You will find lentil soup in many traditional and family restaurants in Amman and across the country, especially from autumn to spring, and it appears on almost every iftar table and iftar buffet during Ramadan.

Related dishes

Lentils also star in mujaddara, the hearty dish of lentils with rice or cracked wheat topped with fried onions. During Ramadan, shorbat adas is often followed by fatteh, maqluba or other main dishes, and the evening may end with qatayef, the sweet filled pancakes of the holy month. On a winter day, it pairs well with manakeesh or fresh bread from a neighbourhood bakery.

Frequently asked questions