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Shorbat adas is a very popular Middle Eastern soup of lentils that is seasoned with lemon, cumin, and olive oil that's typically served with pitas. In this rendition, collard greens are added for a boost of nutrition. Instead of pita bread, it's served with crunchy za'atar spiced pita croutons. Overall, this is a tasty, nutritious, easy, and quick soup to get on the lunch table.

Shorbat Adas: Middle Eastern Red Lentil Soup With Pita Croutons [Vegan]

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Calories

609

Serves

4

Ingredients You Need for Shorbat Adas: Middle Eastern Red Lentil Soup With Pita Croutons [Vegan]

For the Soup:
  • 8 ounces collard greens, tough stems removed, chopped
  • 2 tablespoons olive oil
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 medium tomatoes, chopped
  • 2 tablespoons chicken-free broth mix
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 1 1/2 cups red lentils, rinsed and picked over
  • Sea salt and black pepper
  • Lemon wedges

For the Pita Croutons:

  • 2 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons za’atar
  • 1/4 teaspoon sea salt
  • 3 pita breads, cut into 1-inch squares

How to Prepare Shorbat Adas: Middle Eastern Red Lentil Soup With Pita Croutons [Vegan]

To Make the Soup:
  1. Cook the collards in a medium pot of salted water until tender, about 15-20 minutes. Drain and chop well. Set aside.
  2. Heat the oil in a large pot over medium heat. Add the carrot, onion, and garlic. Cook until softened and golden, about 8 minutes. Add the tomatoes and cook until the tomato breaks down, about 5 minutes. Stir in the broth mix, cumin, paprika and turmeric. Stir in the broth and dal. Bring to boil and reduce to a simmer. Cook until the dal is tender, 15-20 minutes.
  3. Using an immersion blender, blend the soup until smooth. Season the soup with salt and black pepper. Serve with lemon wedges and croutons.

To Make the Croutons:

  1. Preheat the toaster oven or oven to 350°F. Combine the oil, lemon juice, za’atar, and salt in a medium bowl. Add the pita squares and toss well. transfer to a baking sheet and bake for 10 minutes. Stir and continue to bake for another 10 minutes until crisp.
$2.99
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Nutritional Information

Per Serving: Calories: 609 | Carbs: 78 g | Fat: 14 g | Protein: 40 g | Sodium: 814 mg | Sugar: 11 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Zsu Dever

See My Recipes

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature, and blogging at Zsu's Vegan Pantry.

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