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Addas bi Husrem (Lentil Parsley soup) Print
Written by Ghinwa Alameen   
Thursday, 07 January 2010 03:47

Addas bi Husrem

A comfort food for many Syrians, Addas bi Husrem (or Addas bi Hamed) is a very healthy and flavorful citrusy dish. Lentils, parsley and lemon are simmered to make a thick soup often eaten with Ojji (Syrian Omelette)i.








  • 2 cups red (or whole) lentils
  • 2 cups chopped parsley
  • 1/2 cup lemon juice
  • 1 head of garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Bharat (Syrian Spice Mix)
  • Salt and pepper to taste
Addas bi Husrem


  1. Peel and slice the garlic and saute in olive oil until pink.
  2. Wash lentils and add to garlic. Add 10 cups of water and leave on a medium heat for an hour stirring occasionally. After an hour, the lentils should be soft and mushy.
  3. Add the parsley, lemon juice, salt and spices and mix well.
  4. Let simmer for 10 minutes then serve. Addas bi Husrem can be eaten warm, at room temperature or even cold! Syrians like to eat it on the side of Ojji (omelette).
  5. If you prefer to use whole lentils instead of red ones, then process them for 5-10 seconds in a food processor after boiling them depending on how rustic you want your soup to be.


Comments (12)
  • Greta  - Addas bi Husrem
    This soup is spectacular. The lemon and parsley make it a wonderful summer soup. And it's so easy.
  • Carissa  - Unique!
    This soup was so different! I loved the lemon and parsley. I added some rosebuds to the soup as it was cooking and it added a nice flavor. Next time I'm going to back off the water a bit... Maybe eight cups instead of ten to have a thicker soup.
  • Ghinwa
    Carissa, Adding rosebuds is an original idea! Glad you liked it.
    Many Syrians prefer it thick too, but this soup (and any soup with red lentils) will thicken when cool, especially after refrigeration.
  • Carissa
    I agree- the soup did thicken a bit after it cooled down. It was even more delicious the day after. Thank you so much for this website! I'm not Syrian myself, but my boyfriend is, and he's enjoying your recipes! Hopefully I'm not botching them too much :) I figure the more I try, the better I'll become at cooking Syrian!
  • blendergasket  - Thanks!
    I had a bunch of lemons and a bunch of parsley sitting around that I needed to use up and I had no idea what to do with when I found this. It turned out quite good, much different from most food I cook. So, Thanks!
  • Ghinwa  - Re:
    You're welcome! Glad that you gave it a try and it worked out well :)
  • maria  - question?
    is that correct, one head of garlic? seems alot!..want to clarify before i make this..thanks in advance and so sorry about all that is happening in your lovely country..
  • Ghinwa  - Garlic
    Hi Maria,
    Yes, it takes one medium-size head of garlic but you can put less than that. Because the garlic is cooked for a long time, it becomes very mild in flavor. Thanks for your nice feelings about Syria.
  • Marcia  - Variations?
    Is rice sometimes added to this soup. I had something that looked like this at my Syrian neighbor's, but it had a little rice (super soft).
  • Ghinwa  - Rice in soup
    Marcia, As far as I know, rice is not added to this soup (although there might be some variations that I am not aware of). I know that some people add short grain rice to regular lentil soup (
  • al
    does anyone know the very old true recipe for this lentle soup that my grandmother from syria and mother used to make (bless them both)it was called judra i am not sure of the spelling but it was truly magnifacent it was made with brown lentles
  • Ghinwa  - Re: judra
    Hi Al,
    I am sorry I have not heard of 'judra' soup and could not find it in Google in Arabic 'جدرة'. THe closest thing I could think of is 'mujadara' which is a brown lentil dish made with burgul (or rice) and onion (available on the website).
    I hope someone can help us with some information about this dish!
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Last Updated on Wednesday, 20 June 2012 21:18
More articles :

» Shorbit Adas (Lentil Soup)

Lentil soup is the most traditional soup in the Syrian Kitchen. A staple food in Ramadan where many restaurants and street stands sell it hot in bowls embelished with lemon slices. This soup can be made with brown or red lentil. 
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