Crushed lentil soup, known as "Shorbat Adas" in many Arab countries, is a staple for breaking fast during Ramadan because it is quick to digest, provides protein and energy, and warms the body after a day of fasting. The soup’s simplicity reflects the tradition of modest, nourishing meals that honor the spirit of the holy month.

In the Levant, the soup often includes cumin and lemon; in Egypt, it may be flavored with coriander and topped with crispy fried onions; in Iran, a touch of turmeric and mint is common. Each variation reflects local spice palettes and available vegetables.

It is traditionally served hot in shallow bowls, sometimes drizzled with a little extra‑virgin olive oil and a squeeze of fresh lemon. It may be accompanied by dates, fresh flatbread, or a side of fattoush salad to complete the iftar meal.

Lentil soup is also a comfort food for cold winter evenings, a starter at family gatherings, and a quick weekday meal. Its high protein content makes it popular for post‑exercise recovery in many households.

The core ingredients are red (crushed) lentils, water or light vegetable broth, olive oil, and warming spices such as cumin and black pepper. Optional traditional add‑ins include carrots, rice or barley, and a finishing splash of lemon juice.

Pair it with fresh flatbread (khubz), stuffed grape leaves (dolma), or a simple cucumber‑yogurt salad (tzatziki‑style). The light acidity of the soup balances richer dishes like lamb kebabs or baked eggplant (baba ganoush).

Originally a plain lentil‑water broth, modern versions incorporate rice or barley for heartiness, carrots for sweetness, and a drizzle of olive oil before blending for creaminess—techniques passed down through generations, like the mom’s tip shared by Feelgoodfoodie.

Common errors include under‑cooking the lentils (resulting in a gritty texture), forgetting to add olive oil before blending (which reduces creaminess), and letting the soup boil too vigorously, which can cause it to foam and stick to the pot.

Adding olive oil at the end emulsifies the fat into the pureed soup, creating a silky mouthfeel without the oil breaking down under heat. Cooking the oil early would lose its fresh flavor and could cause the soup to become oily rather than creamy.

Feelgoodfoodie focuses on wholesome, family‑friendly recipes that are especially suited for fasting periods, seasonal celebrations, and everyday comfort cooking. The channel emphasizes simple techniques, nutritious ingredients, and cultural storytelling behind each dish.

Feelgoodfoodie blends personal family traditions—like the mom’s olive‑oil tip—with clear, step‑by‑step visuals, making recipes accessible for beginners while preserving authentic flavors. Unlike many channels that chase trendy dishes, Feelgoodfoodie stays rooted in cultural heritage and nutritional balance for fasting.