Shorbet Kbaybat – Lentil Kibbeh Soup

Name: Shorbet Kbaybat – Lentil Kibbeh Soup
Prep time: 10 min
Cook time: 40 min
Yield: 4-6
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Mains

This rustic lentil soup with kibbeh is quick if you’ve got kibbeh in the freezer—comforting, hearty, and full of childhood flavour.

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

4-6

About this recipe

This lentil soup with kibbeh is as rustic as it gets. It’s the kind of recipe our grandparents grew up on—hearty, simple, and full of comfort. For many of us, it brings back childhood memories of sitting around the table with family, where a pot of soup like this was always bubbling away.

I love how easy this soup is, especially if you keep kibbeh in the freezer (and trust me, most of us Arabs do). This recipe does assume you’ve got kibbeh ready to go — either homemade or store-bought — because that’s what makes it such a quick, no-fuss meal. Normally, kibbeh is served fried at gatherings, barbecues, or dinner tables, but here they’re dropped straight into the soup, making it both quick and nourishing. It’s the kind of dish that feels old and familiar, yet for some, it might be something entirely new.

You can make this lentil soup with kibbeh as written, or you can explore other variations like my red lentil soup with kibbeh or kibbet rahib—a traditional Lenten soup with dumplings, lemon, garlic, and mint that’s surprisingly meat-free but just as hearty and comforting. However you make it, this recipe proves that simple ingredients can create the most memorable meals.

Ingredients

1 cup green lentils
6 to 8 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon ground cumin
12 to 15 kibbeh (fresh or frozen, depending on size)
Salt, to taste

Notes from Rouba

Make smaller kibbeh if you know they’ll go into soup—they simply look prettier when served.
Add water slowly after blending so the soup doesn’t turn too thin.
This recipe is hearty enough to be a meal on its own—serve with bread if you like.

Shaping kibbeh by hand is truly an art — and I know so many of you tell me it’s the hardest part of making them. Traditionally, we’d hollow the kibbeh with our fingers to get that classic oval shape, but it takes practice (and patience!).

These days, there’s a clever little mould that makes the job so much easier. With it, you can create perfectly shaped oval kibbeh in minutes — no stress, no mess. It’s one of those tools I really recommend if you’re just starting out or if you want consistent results every time. 👉 Click here to check out the kibbeh mould I use and love

Method

Step 1. Prepare the Lentils

Sort through the lentils and remove any stones. Place them in a large pot with six cups of water. Bring to the boil, stir in the cumin, and cook over medium heat until the lentils are soft—about 20 to 25 minutes.

Step 2. Blend the soup

In a small pan, heat the olive oil over low to medium heat. Add the chopped onion and cook gently until softened. Keep the onions pale and tender, not golden.

Add the softened onion to the pot and season with salt. Puree the mixture with a hand blender or high-powered blender until smooth. If it feels too thick, add more water gradually until you reach your preferred consistency.

Step 3. Add the Kibbeh

Drop the kibbeh—fresh or frozen—straight into the soup. There’s no need to fry or bake them first. Lower the heat and let them simmer gently for 10 to 15 minutes until they’re tender and fully cooked.

A FEW THINGS YOU’LL WANT TO KNOW

Do I bake or fry the kibbeh first?

You don’t need to—just drop them straight into the soup, fresh or frozen. Frying or baking is great for appetisers, but not necessary here. Some people do fry or bake them before adding to the soup, and I’ve tried both ways. Personally, I prefer them unfried, but it’s up to you.

Can I make this soup with other lentils?

Yes. You can use red lentils or any lentil base you like. The flavour changes slightly, but it’s always comforting.

What if I can’t shape kibbeh properly?

Don’t stress. You can make them as round balls instead—flatten slightly, fill with your stuffing, then close. It works just as well.

Can I lighten the soup with yoghurt?

Absolutely. Stirring in a spoonful of plain yoghurt at the end adds a tangy freshness that balances the richness of the kibbeh.

What’s the difference between green and brown lentils?

Green lentils stay a little firmer and give a smooth, silky texture when blended, while brown lentils soften more and create a thicker, earthier soup.