Red lentil soup, often called "shorbat ads" in Arabic, has long been a staple in Middle Eastern households because lentils are inexpensive, nutritious, and quick to cook. Adding vermicelli (known as "sha'riya") creates a heartier version that is traditionally served during winter evenings and Ramadan iftar meals.

In Levantine kitchens, the soup may include tomato paste and a splash of pomegranate molasses for tanginess. In North African versions, cumin and coriander are emphasized, and sometimes chickpeas replace vermicelli. The garnish can also vary from fried onions to toasted pine nuts.

It is typically served hot in shallow bowls, topped with a drizzle of lemon juice, a sprinkle of za'atar, and crunchy toppings like crispy pea chips or fried onions. It is often accompanied by fresh flatbread or pita for dipping.

The soup is popular during Ramadan for breaking the fast, as well as at family gatherings in the cooler months. It is also a go‑to comfort dish for everyday meals because it is quick, nourishing, and can be made in large batches.

Key ingredients include red lentils, cumin seeds, fennel seeds, saffron, and za'atar. Substitutes can be ground cumin for seeds, turmeric for extra color, and angel hair pasta instead of traditional wheat vermicelli. While saffron gives the signature golden hue, a pinch of extra turmeric can be used if saffron is unavailable.

Pair it with fresh tabbouleh, fattoush salad, or a side of stuffed grape leaves (dolma). Warm flatbread, such as pita or naan, and a simple yogurt‑cucumber dip (tzatziki) complement the soup’s flavors nicely.

Common errors include burning the cumin and fennel seeds, over‑cooking the vermicelli, and not rinsing the lentils which can make the broth gritty. Also, adding too much salt before tasting the stock can lead to an overly salty soup.

Toasting whole seeds releases their essential oils more intensely and adds a subtle crunch before they dissolve, creating a layered flavor profile that ground spices alone cannot achieve.

Yes, the soup can be prepared a day in advance. Cool it quickly, store in airtight containers in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of water if the vermicelli has absorbed too much liquid.

The soup should have a smooth, slightly thickened broth with a golden hue from saffron. Potatoes and lentils should be tender and falling apart, while the vermicelli should be al dente, offering a gentle bite.

The YouTube channel Yeung Man Cooking focuses on easy, home‑cooked Asian and Middle Eastern recipes that are quick, comforting, and suitable for everyday meals, often featuring step‑by‑step guidance and cultural background.

Yeung Man Cooking emphasizes simplicity and maximum coziness, using readily available ingredients and minimal equipment while still preserving authentic flavors. The host often adds personal twists, like crispy pea chips, that set his style apart from more elaborate or restaurant‑focused channels.