During Ramadan, we typically break our fast with one of two soups: Shorbet Adas (red lentil soup) or Shorbet Khodra (vegetable soup). They’re both comforting staples on our iftar table, and there’s nothing quite like starting your meal with a warm bowl of homemade soup after a long day of fasting.
Today, I’m sharing one of my favorite ways to serve Shorbet Adas — topped with juicy, oven-baked kafta meatballs, crispy pita chips, fresh parsley, and a drizzle of Aleppo pepper butter. The creamy, velvety lentil soup paired with the savory meatballs and crunchy toppings makes every spoonful extra special!
Save this recipe for Ramadan, or make it any time you’re craving a comforting, nourishing meal. And as always, don’t forget to like and share!
Ingredients
For the lentil soup (Shorbet Adas):
- 2 cups red lentils
- 2 tbsp olive oil
- ½ medium onion, chopped
- 1 potato, peeled and cubed
- 2 carrots, peeled and cubed
- 6 cups water, plus more as needed
- Chopped fresh parsley, to taste
- Salt, to taste
- ½ tsp cumin
- ½ tsp turmeric
For the kafta meatballs:
- 1 lb. Ground beef 80/20
- 1/2 cup chopped parsley
- 1 small onion (fine dice)
- 1/2 tsp. 7 spice
- 1/4 tsp. Black pepper
- 1/4 tsp. Cinnamon (ground)
- 1/4 tsp. Salt
- 1 tbs. Olive oil
For the toppings:
- Baked pita chips
- Fresh chopped parsley
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp Aleppo pepper
Instructions
- Rinse the red lentils three times, then soak them in cold water for 20 minutes. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and sauté until softened. Add the drained lentils and stir continuously for about a minute. Add the potatoes, carrots, cumin, and turmeric, and stir for another 30 seconds.
- Pour in the water, bring to a boil, then reduce the heat, cover, and simmer for 20–30 minutes, stirring occasionally, until the lentils and vegetables are completely tender.
- Meanwhile, preheat the oven to 400°F. In a bowl, combine the ground beef, parsley, finely diced onion, seven-spice, black pepper, cinnamon, salt, and olive oil. Mix gently until everything is well incorporated.
- Shape the kafta mixture into small meatballs. I usually plan for about four meatballs per bowl of soup, but you can make them whatever size you prefer. If you have extra, shape the remaining mixture into meatballs and freeze them for another meal. I always love having kafta ready in the freezer for those busy days!
- Arrange the meatballs on a parchment-lined baking tray and bake for 8–10 minutes, or until cooked through. Cooking time will depend on their size; ground beef should reach an internal temperature of 160°F.
- Once the lentils and vegetables are tender, blend the soup with an immersion blender until smooth and velvety. If you don’t have one, carefully transfer the soup to a countertop blender in batches, following the manufacturer’s instructions for hot liquids. You can also press it through a fine-mesh sieve for a more traditional texture.
- Taste the soup and adjust the salt as needed. Stir in the chopped parsley. If the soup is thicker than you like, add a little hot water until you reach your preferred consistency.
- For the finishing touch, melt the butter and olive oil in a small pan over low heat. Add the Aleppo pepper and let it sizzle gently for about 30 seconds, being careful not to burn it.
- Ladle the hot lentil soup into bowls and top with the kafta meatballs, crispy pita chips, and fresh parsley. Drizzle the Aleppo pepper butter over everything and serve immediately.
- That final drizzle of spiced butter brings everything together beautifully!
- A comforting bowl of Shorbet Adas, made even more special with kafta — a delicious addition to your Ramadan iftar table and a recipe worth keeping all year long.