Adas ibn Ali — Brown Lentil Soup with Caramelized Onion
Brown lentils cooked to a thick, velvety consistency and finished with a ladleful of deeply caramelized onions in olive oil — a Levantine soup so satisfying it is served as a main course, not just a starter.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g brown or green lentils
- 3 large (2 for caramelizing, 1 raw) yellow onions
- 80 ml olive oil
- 2 tsp cumin
- 0.5 tsp turmeric
- 2 tbsp lemon juice
- 1.5 tsp salt
- 1.5 liters water
Instructions
- Rinse lentils. Cook with 1 raw onion (halved), turmeric, and water. Bring to a boil, skim foam, reduce heat and simmer 35–40 minutes until lentils are completely tender and beginning to fall apart.
- Meanwhile, slice 2 onions into thin rings. Heat olive oil in a pan over medium-low heat. Cook onions, stirring every 5 minutes, for 30–40 minutes until deeply golden, almost black at the edges — this is the whole point.
- Remove the boiled onion half from the lentils. Add cumin, salt, and lemon juice to the pot.
- Blend about half the lentil soup with an immersion blender (or blend in batches) to create a semi-smooth, thick consistency. The remaining whole lentils add texture.
- Ladle soup into bowls. Top each bowl with a generous spoonful of the caramelized onions and a drizzle of their cooking oil.
- Serve with lemon wedges and warm pita.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Adas ibn Ali — Brown Lentil Soup with Caramelized Onion?
Brown lentils cooked to a thick, velvety consistency and finished with a ladleful of deeply caramelized onions in olive oil — a Levantine soup so satisfying it is served as a main course, not just a starter.
Where is Adas ibn Ali — Brown Lentil Soup with Caramelized Onion from?
Adas ibn Ali — Brown Lentil Soup with Caramelized Onion comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Adas ibn Ali — Brown Lentil Soup with Caramelized Onion vegetarian or vegan?
As written, Adas ibn Ali — Brown Lentil Soup with Caramelized Onion uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of cumin in Adas ibn Ali — Brown Lentil Soup with Caramelized Onion?
The cumin called for here is part of the traditional recipe and gives Adas ibn Ali — Brown Lentil Soup with Caramelized Onion its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Adas ibn Ali — Brown Lentil Soup with Caramelized Onion?
In a Syrian soups spread, Adas ibn Ali — Brown Lentil Soup with Caramelized Onion is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Adas ibn Ali — Brown Lentil Soup with Caramelized Onion ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.