Middle Eastern Lentil Soup
Member recipe

Middle Eastern Lentil Soup

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(14 ratings)

Member recipe by


Serves 6

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

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  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 1/2 cups of red/yellow lentils
  • 8 cups of chicken/vegetable stock
  • 1 tsp turmeric
  • 1 1/2 tsp ground cumin
  • Handful of chopped flat-leaf parsley
  • Juice of half a lemon


    1. Heat oil in a pan and gently fry the chopped onions for 5 minutes.
    2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
    3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
    4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
    5. No blending is necessary unless you want it really smooth.
    6. Serve with chunks of crusty bread.

Comments, questions and tips

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Cook Monkey
17th Jan, 2020
Very good recipe, delicious. It was quite watery, but I reduced it once I had blended it and much better then. Next time I would probably use 1 or 2 cups less stock.
19th Nov, 2019
Just returned from Jordan where this was offered a couple of times and it was delicious. Found the recipe had a little too much fluid so boiled it down for a couple of minutes (would put slightly less in next time). Jordan doesn't grow parsley so omitted it, and tasted before lemon and decided it wasn't necessary, but did sprinkle some dried cumin (not ground) on top before serving. Definitely obtained the authentic taste!
10th Mar, 2019
Yellow lentils took a lot longer to cook through. I also ended up adding a load more red lentils because it was tasty but far too watery. Blended in the end which vastly improved it.
13th Jan, 2019
This is a great lentil soup recipe. Now that my daughter is vegan, I am always looking for quick and easy recipes I can make when she is home.
Andrew Johnson's picture
Andrew Johnson
31st Oct, 2018
I'm a bit confused by this recipe. Could you not be a bit more precise and give liquid measurements in litres and weights in grams? I don't know what you mean by cups. Which size? A coffee cup? A tea cup?
Crystal Whelan's picture
Crystal Whelan
10th Nov, 2018
They are referring to a standing cup in baking/cooking. Which is 8oz. Or 240mL 1cup=8oz or 240mL You can buy measuring cups
25th Jan, 2017
I fry onion for a little while then whizz 2 carrots, 2 celery and 2 garlic cloves into small pieces add to the pan...let it soften then add brown lentils give it a good stir...add small potatoes or chopped if large into chunks. Then add stock or just water to cover...(I put this in pressure cooker but you can slowly cook otherwise). Once lentils and potatoes are soft I add a good bunch of spinach and squeeze lemon to your liking...season!
24th Oct, 2016
Do the dry lentils need to soak overnight?
13th Nov, 2016
I didn't have to soak them. They soften themselves during cooking.
17th Oct, 2016
I made this today and it's so delicious. Definitely a recipe to keep. Thank you. I have always wanted a good lentil soup recipe.


14th May, 2017
Anybody know the nutritional content ? That would be great x
24th Oct, 2016
Do the dry lentils need to soak overnight? I've never cooked with the dry before. Thank you.
9th Feb, 2017
No not with these lentils. Just takes a little while unless you cook in a pressure cooker.
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