Best 3 Kuwait Red Lentil Soup Shaurabat Adas Recipes

In the realm of traditional Kuwaiti cuisine, Shaurabat Adas stands as a hearty and flavorful red lentil soup that captures the essence of simplicity and nourishment. This enticing dish is a vibrant symphony of textures and flavors, where tender lentils meld seamlessly with aromatic spices, fresh vegetables, and a tantalizing tang of lemon. As you embark on this culinary journey, discover the secrets behind this cherished soup and explore variations that cater to diverse preferences. From the classic Shaurabat Adas, brimming with the goodness of lentils, tomatoes, and a medley of spices, to the delightful Vegan Shaurabat Adas, which offers a plant-based twist on tradition, each recipe promises a unique taste experience. Let your taste buds embark on a voyage of culinary exploration as you uncover the nuances of this beloved Kuwaiti soup.

Here are our top 3 tried and tested recipes!

INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)

Instant Pot® Lebanese Lentil Soup (Shorbat Adas) image

This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.

Provided by LauraF

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 Yukon Gold potato, peeled and diced
1 carrot, peeled and diced
1 tomato, diced
2 celery ribs, diced
1 clove garlic, chopped, or more to taste
1 ½ teaspoons kosher salt
¾ teaspoon ground cumin
⅛ teaspoon ground cinnamon
⅛ teaspoon allspice
4 cups low-sodium vegetable broth
2 cups water
1 ½ cups red lentils
2 lemons
2 pita bread, cut into squares
cooking spray
1 pinch salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
Bake in the preheated oven until toasted, about 8 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time. You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

Wash and drain lentils.
In a large pot, combine all ingredients.
Bring to a boil, then let simmer on medium/low for about 35 minutes.
Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
Serve in with lemon wedges, on side.
Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

KUWAITI RED LENTIL SOUP (SHAURABAT ADAS)

Kuwaiti Red Lentil Soup (Shaurabat Adas) image

A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories Potato

Time 1h25m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups split red lentils
water
1 large onion, finely chopped
1/4 cup butter (olive oil or ghee or samneh)
4 -5 garlic cloves, crushed
1 potato, half cooked, peeled and cubed
2 teaspoons baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
3/4 teaspoon coriander, freshly ground
2 dashes turmeric powder
2 cups fresh tomatoes, peeled & chopped
2 dried black limes (loomi, found in some Middle Eastern shops)
sea salt, to taste
lemon wedge, to serve

Steps:

In a frying pan, heat butter or olive oil etc. and add the finely chopped onion. Fry gently until transparent, do not brown. Stir in garlic and spices (not sea salt), cook a few seconds, then add chopped fresh tomatoes.
Pick over lentils, place in a sieve and rinse under cold running water. Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as I did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour), also add the chopped, half cooked potato in now.
Return to the boil and boil gently, uncovered, for 40 minutes. [This seems long for split red lentils - I think you could get by with less time] Add sea salt to taste, and a little more water if soup looks too thick. Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender. Stiring occasionally.
Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions. Serve with khoubiz (flat bread), salad, and pickles for a lovely light Arabian meal.
Enjoy!

Tips:

For a richer flavor, use homemade chicken broth instead of water.
If you don't have red lentils, you can use green lentils instead.
Add more or less cumin and coriander to taste.
Serve the soup with a side of warm pita bread or rice.
Garnish the soup with a dollop of yogurt or sour cream, and a sprinkle of chopped fresh cilantro or parsley.

Conclusion:

Kuwaiti red lentil soup, also known as shaurabat adas, is a delicious and hearty soup that is perfect for a cold winter day. It is made with red lentils, vegetables, and spices, and is simmered until the lentils are tender and the soup is thick and flavorful. This soup is a great source of protein and fiber, and it is also very affordable to make. If you are looking for a new and exciting soup to try, I highly recommend giving Kuwaiti red lentil soup a try.