Kuwaiti Red Lentil Soup (Shaurabat Adas)

85 mins (prep 10, cooking 75)
16 ingredients
6 servings
A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.

Categories:  served-hot , saudi-arabian , taste~mood , free-of... , <-4-hours , soups-&-stews , southwest-asia-(middle-east) , time-to-make , ramadan , holiday , lentil , egg-free , presentation , gluten-free , beans , lactose-free , potato , savory , vegetable ,
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Serving Size (14.22 g)
Servings 6
Amount per Serving
Calories 75.97 Calories from Fat 72.9
% Daily Value *
Total Fat 8.1g 74.79%
Saturated Fat 5.08g 152.31%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.39%
Sodium 64.36mg 16.09%
Total Carbohydrate 1.06g 2.12%
Dietary Fiber 0.41 g 9.93%
Sugars 0.05 g %
Protein 0.32g 3.83%
Vitamin A 288.24IU% Vitamin C 0.8mg%
Calcium 9.9mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
split red lentils, large, turmeric powder, fresh tomatoes, lemon wedge