Kuwaiti Red Lentil Soup Shaurabat Adas

Warm, hearty, and brimming with Middle Eastern flavors, Kuwaiti Red Lentil Soup (Shaurabat Adas) is a comforting dish perfect for any season. This traditional soup combines protein-rich red lentils with aromatic spices like cumin, turmeric, and a hint of cinnamon for a depth of flavor that’s both earthy and fragrant. Simmered with tender vegetables and finished with a squeeze of zesty lemon and fresh parsley, this creamy, nutritious soup is both satisfying and wholesome. Ready in just 40 minutes, it’s an ideal choice for a quick weeknight dinner or a soothing starter to any meal. Serve it with warm bread for a complete and authentic experience. Whether you're exploring global cuisines or craving a nourishing bowl of soup, this recipe is sure to impress.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 medium, finely chopped onion
• 1 medium, diced carrot
• 2 cloves, minced garlic
• 1 medium, diced tomato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons ground cinnamon
• 4 cups chicken or vegetable stock
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 1 cut into wedges lemon
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced tomato. Cook for another 3-4 minutes until the vegetables begin to soften.

Step 4

Add the ground cumin, ground turmeric, and ground cinnamon. Stir to coat the vegetables in the spices and cook for 1 minute to release their aroma.

Step 5

Pour in the chicken or vegetable stock and add the rinsed red lentils. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes until the lentils and vegetables are tender.

Step 7

Season the soup with salt and black pepper to taste. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for texture.

Step 8

Ladle the soup into bowls and garnish with fresh parsley. Serve with a wedge of lemon on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(1541.5g)

Amount per serving	% Daily Value*
Calories	698.8

Total Fat 32.1g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 7029.4mg	0%
Total Carbohydrate 79.5g	0%
Dietary Fiber 21.7g	0%
Total Sugars 25.1g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 200.4mg	0%
Iron 11.1mg	0%
Potassium 1680.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 15.6%

Carbs: 44.2%