Margarita's International Recipes


Shorbat Adas

Jordanian Red Lentil Soup

Jordanian Red Lentil Soup

This is a vegan recipe.

Lentil soup is eaten throughout the Middle East, with slight modifications among countries and cooks. My Egyptian version is absolutely delicious, but this is a close second. It's comfort food at its best - and so easy to make!

I used dried parsley, as I didn't have any fresh one. While the recipe calls for red lentils, you should be able to substitute with other kinds. Just cook until they are soft.


Jordanian Red Lentil Soup


  • 1 cup red lentils
  • 4 Tbsp olive oil, divided
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/4 cup chopped fresh parsley or 1 Tbsp dried parsley
  • 4 cups vegetable stock
  • 1 Tbsp ground cumin
  • salt to taste
  • 1 lemon, cut in wedges


Rinse and sort red lentils.

Heat 2 Tbsp olive oil over medium-low in a large saucepan. Add the chopped onion and saute until soft. Add the garlic and fresh parsley, if using. Saute for another minute. Add the lentils and stir. Add the vegetable stock, the cumin and the dry parsley, if using. Raise heat and bring to a boil. Turn heat to low and simmer, uncovered, for about 30 - 40 minutes or until the lentils are cooked through.

Using an immersion blender, blend the soup until smooth. If the soup is too liquidy, return to the stove and continue simmering until it has the consistency you like. Pour into bowls and drizzle with remaining olive oil. Serve with lemon wedges.

Adapted from several recipes

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