Shorbat Adas Baghdadiyya

About

Shorbat adas means lentil soup. In this Baghdadi-style version, lentils simmer with cumin and other spices, then fine vermicelli goes in near the end. A squeeze of lemon brightens the bowl. Recipes vary by household, so there is no single fixed formula.\n\n{{image}}\n\n## A bowl to begin iftar\n\nLentil soup is a common Ramadan dish across the Middle East. Food writer Sarah al-Hamad describes serving shorbat adas to relatives and people breaking the fast, often after a date. Her recipe combines red lentils with onion, tomato, cumin, turmeric and vermicelli. [AramcoWorld's recipe and account](https://www.aramcoworld.com/articles/2024/september-october/flavors-shorbat-adas-divine-lentil-soup) gives one example.\n\nAn Iraqi recipe from [MarocMama](https://marocmama.com/iraqi-lentil-soup/) uses green or brown lentils, onion, garlic, cumin, turmeric and vermicelli. The lentils are blended before the noodles are added. The two recipes show how the lentil color and texture can differ from kitchen to kitchen.\n\n{{image}}\n\n## What goes into the soup\n\nLentils simmer with onion and cumin until tender. Some cooks add turmeric for color, garlic, or tomato. Lentils may be red, green or brown. Red lentils break down readily, while green and brown lentils tend to hold their shape. Blend the soup for a smooth texture or leave it chunky. AramcoWorld blends its lentil and tomato base; MarocMama blends the lentils before adding vermicelli.\n\nAdd vermicelli near the end so it cooks without disappearing into the broth. For a sharper finish, squeeze lemon over each bowl. AramcoWorld uses dried lime or lime juice, while [Quirky Foodster's Iraqi recipe](https://quirkyfoodster.com/recipes/shorbat-adas-iraqi-red-lentil-soup/) calls for lemon juice.\n\n{{image}}\n\n## How to cook it\n\nRinse the lentils. Soften chopped onion in oil, then stir in cumin and, if you like, turmeric and garlic. Add the lentils and water or broth. Bring the pot to a boil, then lower the heat and simmer until tender.\n\nFor a smooth soup, blend the lentils before adding vermicelli. Stir in the noodles and cook until just tender. Vermicelli cooks quickly: AramcoWorld's recipe gives about three minutes, while MarocMama gives five to ten. Check the package and taste a strand. Add water or broth if the soup is too thick, then season with lemon and salt.\n\n{{image}}\n\n## Serving and leftovers\n\nServe shorbat adas hot as the first course of iftar, or pair it with bread for a light meal. If cooking ahead, leave out the vermicelli until reheating. The noodles absorb liquid as they sit, so storing them separately keeps the soup from becoming too thick. MarocMama recommends refrigerating leftovers in a covered container for three to four days and adding noodles when serving soup that has been stored or frozen.\n\n## Sources\n\n- AramcoWorld, [“Shorbat ‘Adas: A Warm, Earthy Traditional Lentil Soup Recipe”](https://www.aramcoworld.com/articles/2024/september-october/flavors-shorbat-adas-divine-lentil-soup). Accessed December 7, 2026.\n- MarocMama, [“Comforting Iraqi Lentil Soup for Ramadan”](https://marocmama.com/iraqi-lentil-soup/). Accessed December 7, 2026.\n- Quirky Foodster, [“Shorbat Adas (Iraqi Red Lentil Soup) Recipe”](https://quirkyfoodster.com/recipes/shorbat-adas-iraqi-red-lentil-soup/). Accessed December 7, 2026.