Instant Pot Shorbat Adas | Adis Soup | Middle Eastern Lentil Soup

Shorbat Adas – A bright yellow colored Middle Eastern lentil soup prepared with red lentils with the flavors of cumin, garlic, and cilantro. This soup has different names such as adis soup, shorba, Arabic lentil soup, and shorbet adas. Check out the detailed video recipe and the instructions below to prepare this soup in instant pot as well as in the pressure cooker.

 This September, during the Labor Day long weekend, we got a chance to visit Portland, Oregon. Even though the trip was short, we had a fun time. During our stay, we had lunch in one of the restaurants in the downtown called – Darsalaam, and it’s a Middle Eastern cuisine restaurant. The food was terrific, and their Arabian coffee was oh so delicious. I usually don’t post much on google local guides, but for this restaurant, I wrote a review and pretty much posted all the food pics too. Now you know where got introduced to this soup.Shorbat Adas | Middle Eastern Lentil Soup

The very next day, when we were planning for lunch, vaandu suggested that we should go to Darsalaam again and both days he ordered this soup and relished it. I made a note to try this at home for him, and yes I duly tried it. There are tons of recipes on the internet, and I customized it and made my own. Vaandu loves croutons in his soup and sometimes instead of croutons I add panko breadcrumbs, and that’s what I did for this soup.

I prepared this in the instant pot, but you can make this on pressure cooker as well as with crockpot. To put it in simple words, this is Indian style dal but without tadka/tempering. The traditional recipe calls for parsley, but I went with regular cilantro.   

Without any further ado, here is the recipe and the video. Please subscribe to my YouTube channel and stay tuned for more stuff. And check out other soup recipes from my archives here.

Instant Pot Shorbat Adas | Adis Soup | Middle Eastern Lentil Soup

Shorbat Adas – A bright yellow colored Middle Eastern lentil soup prepared with red lentils with the flavors of cumin, garlic, and cilantro.

Shorbat Adas | Middle Eastern Lentil Soup

Ingredients:

  • Red Lentils / Masoor Dal – ½ cup
  • Garlic cloves – 2
  • Water – 1.5 cups
  • Chopped Onion – ½ cup heaped
  • Freshly Grated Pepper – 1 tsp or as required
  • Turmeric – ½ tsp
  • Cumin Powder – ½ tsp
  • Lemon juice from half of small lemon or approx. 2 tbsps
  • Salt – 1 tsp
  • Chopped Cilantro – ¼ cup
  • Croutons or panko breadcrumbs to garnish

Prep – work:

  • Wash the red lentils.
  • Chop the onion and cilantro.
  • Peel the garlic skin and set aside.

Instant Pot Method:

  • Add the washed red lentils, garlic cloves, chopped onion and 1.5 cups of water to the Instant Pot Vessel.
  • Mix them all and set it in manual mode for 10 minutes and let the pressure release regularly.
  • When the pressure is gone, carefully open the IP lid.
  • Using a wooden ladle or potato masher, mash the dal mix nicely.
  • Now add the chopped cilantro, cumin powder, turmeric powder, freshly grated pepper and salt.
  • Add one more cup of water and let it simmer in saute mode for 10 to 12 minutes.
  • When the soup starts to simmer, turn off the IP and squeeze the half of the lemon juice and mix well.
  • Serve the soup hot topped with croutons or panko breadcrumbs.

Pressure Cooker Method:

  • In a pressure pan or cooker, Add the washed red lentils, garlic cloves, chopped onion and 1.5 cups of water.
  • Pressure cook for 4 to 5 whistles and let the pressure release naturally.
  • When the pressure is gone, open the pressure cooker lid.
  • Using a wooden ladle or potato masher, mash the dal mix nicely.
  • Now add the chopped cilantro, cumin powder, turmeric powder, freshly grated pepper and salt.
  • Add one more cup of water and let it simmer for 15 minutes over low flame.
  • When the soup starts to simmer, turn off the heat and squeeze the half of the lemon juice and mix well.
  • Serve the soup hot topped with croutons or panko breadcrumbs.

Shorbat Adas | Middle Eastern Lentil Soup

Notes:

  • Adjust the water as per your consistency preference.
  • The original recipe calls for parsley. You can add parsley instead of cilantro.
  • Adjust the spices and salt as per your preference.

Shorbat Adas | Middle Eastern Lentil Soup

Instant Pot Shorbat Adas | Adis Soup | Middle Eastern Lentil Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Shorbat Adas - A bright yellow colored Middle Eastern lentil soup prepared with red lentils with the flavors of cumin, garlic, and cilantro.
Course: Soup
Cuisine: Middle Eastern
Servings: 5
Author: Srividhya G
Ingredients
  • 1/2 cup Red Lentils / Masoor Dal
  • 2 Garlic cloves
  • 2.5 cups Water
  • 1/2 cup Chopped Onion heaped
  • 1 tsp Freshly Grated Pepper or as required
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin Powder
  • Lemon juice from half of small lemon or approx. 2 tbsps
  • 1 tsp Salt
  • 1/4 cup Chopped Cilantro
  • Croutons or panko breadcrumbs to garnish
Instructions
Prep - work:
  1. Wash the red lentils.
  2. Chop the onion and cilantro.
  3. Peel the garlic skin and set aside.
Instant Pot Method:
  1. Add the washed red lentils, garlic cloves, chopped onion and 1.5 cups of water to the Instant Pot Vessel.
  2. Mix them all and set it in manual mode for 10 minutes and let the pressure release regularly.
  3. When the pressure is gone, carefully open the IP lid.
  4. Using a wooden ladle or potato masher, mash the dal mix nicely.
  5. Now add the chopped cilantro, cumin powder, turmeric powder, freshly grated pepper and salt.
  6. Add one more cup of water and let it simmer in saute mode for 10 to 12 minutes.
  7. When the soup starts to simmer, turn off the IP and squeeze the half of the lemon juice and mix well.
  8. Serve the soup hot topped with croutons or panko breadcrumbs.
Pressure Cooker Method:
  1. In a pressure pan or cooker, Add the washed red lentils, garlic cloves, chopped onion and 1.5 cups of water.
  2. Pressure cook for 4 to 5 whistles and let the pressure release naturally.
  3. When the pressure is gone, open the pressure cooker lid.
  4. Using a wooden ladle or potato masher, mash the dal mix nicely.
  5. Now add the chopped cilantro, cumin powder, turmeric powder, freshly grated pepper and salt.
  6. Add one more cup of water and let it simmer for 15 minutes over low flame.
  7. When the soup starts to simmer, turn off the heat and squeeze the half of the lemon juice and mix well.
  8. Serve the soup hot topped with croutons or panko breadcrumbs.
Recipe Notes
  • Adjust the water as per your consistency preference.
  • The original recipe calls for parsley. You can add parsley instead of cilantro.
  • Adjust the spices and salt as per your preference.
 
 
 
 

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