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Shorbat Adas Recipe

Middle Eastern · Soup · 40 min total

A comforting Middle Eastern red lentil soup, gently spiced and finished with a squeeze of lemon for brightness.

Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 potato, peeled and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh cilantro or parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, carrot, and potato; cook for 2 minutes.
3. Stir in cumin and turmeric, then add lentils and broth. Bring to a boil, reduce heat, and simmer for 20-25 minutes until lentils and vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
5. Season with salt and pepper. Stir in lemon juice.
6. Serve hot, garnished with fresh cilantro or parsley.

Tips

• For a thinner soup, add more broth or water.
• Store leftovers in the refrigerator for up to 5 days; the soup thickens upon standing, so thin with water when reheating.
• A drizzle of olive oil and a sprinkle of paprika make a nice finish.

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