Shorbat Addas (Lebanese Lentil Soup Base)

Origin: Lebanon, broader Levant. A base of red lentils simmered with onion, garlic, and cumin until soft and blended smooth, forming the foundation of the region’s most common lentil soup.

Flavor Profile: Earthy and warmly spiced with cumin, mellow and comforting.

Culinary Uses: Base for lentil soup, typically finished with lemon juice and served with fried onion or pita.

Regional Variations: Some versions add a small amount of rice or potato for extra body; Egyptian versions of red lentil soup are closely related but often more heavily cumin-forward.

Storage: Refrigerate 4–5 days; freezes well.