Lentil Soup – Shorbat Adas

Lentil Soup - Shorbat Adas - Bedouin

Lentil soup or Shorbat Adas is a regional favourite enjoyed especially during the winter months in the UAE.


  • 1 cup moong dal
  • 1 diced onion
  • 1 litre water
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1tsp black pepper
  • Chopped coriander
  • Salt
  • Ghee

For garnish and serving:

  • Lemon juice
  • Parsley
  • Regag bread


  1. Rinse and soak lentils in water for 1-2 hours.
  2. Drain the water off.
  3. In a pot heat 2 tablespoons olive oil.
  4. Sauté the onions until soft.
  5. Add the lentils and sprinkle them with 1 tablespoon of flour, stir for a couple of minutes.
  6. Add the water or the stock, stir to make sure that the flour dissolved completely.
  7. Allow the soup to come to a boil and then reduce to a simmer and cook for 30-40 minutes or until the lentils are cooked.
  8. You can adjust the stock amount depending on how thick you want the soup to be.
  9. When cooked, run the soup in a blender until it is completely smooth.
  10. Season with salt.
  11. Add the remaining 2 tablespoons of olive oil. Stir until completely incorporated in the soup.
  12. Garnish with parsley and serve with lemon wedges and Regag bread.


For more recipes like this, download our free Bedouin Cuisine Cookbook or try some authentic Emirati cuisine on the Al Marmoom Bedouin Experience.