Low Sodium Shorbat Adas (Lentil Soup)

Experience the comforting flavors of the Middle East with this Low Sodium Shorbat Adas (Lentil Soup)—a wholesome and heartwarming dish perfect for any occasion. Made with tender red lentils, fragrant spices like cumin, coriander, and turmeric, and a hint of cinnamon, this recipe delivers rich, aromatic depth while staying gentle on your sodium intake. Fresh carrots, celery, and a zesty splash of lemon juice add vibrant flavor and nutrition, making it a hearty yet healthy choice. Pureed to a creamy consistency, this soup is as satisfying as it is simple, ready in under an hour with minimal effort. Serve it piping hot, topped with fresh cilantro, for a bowl of comfort that’s wholesome, flavorful, and entirely guilt-free. Perfect for meal prep or cozy weeknight dinners, this easy lentil soup is sure to become a staple in your kitchen!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 medium Carrot, peeled and diced
• 1 medium Celery stalk, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Black pepper
• 1 Cinnamon stick
• 4 cups Low sodium vegetable broth
• 2 cups Water
• 2 tablespoons Lemon juice, freshly squeezed
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

Add the minced garlic, diced carrot, and celery stalk to the pot. Sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Stir in the ground cumin, ground coriander, turmeric powder, and black pepper. Cook for an additional 1 minute until the spices are fragrant.

Step 5

Add the rinsed lentils, cinnamon stick, low sodium vegetable broth, and water to the pot. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.

Step 7

Remove the cinnamon stick from the pot and discard.

Step 8

Using an immersion blender, puree the soup to your desired consistency. Alternatively, transfer the soup to a blender in batches and blend until smooth.

Step 9

Stir in the freshly squeezed lemon juice.

Step 10

Taste and adjust seasoning if necessary, keeping the low sodium goal in mind.

Step 11

Serve hot, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	(2086.4g)

Amount per serving	% Daily Value*
Calories	682.2

Total Fat 31.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 765.4mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 26.2g	0%
Total Sugars 19.2g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 316.6mg	0%
Iron 12.9mg	0%
Potassium 2554.7mg	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: 38.8%

Protein: 14.8%

Carbs: 46.3%