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Shorbat Adas (Iraqi Red Lentil Soup)

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10 min
Prep
30 min
Cook

Ingredients

  • 250 g (1 1/4 cups) red lentils, rinsed
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tbsp tomato paste
  • 1.2 litres (5 cups) vegetable or chicken broth
  • 2 tbsp lemon juice
  • 2 tbsp olive oil

Method

  1. Heat oil in a pot and sauté onion, carrot and garlic until softened, about 5 minutes.
  2. Stir in cumin and tomato paste and cook for 1 minute.
  3. Add lentils and broth, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are very tender.
  4. Blend until smooth using an immersion blender, or in batches in a standard blender.
  5. Stir in lemon juice, adjust seasoning, and serve hot.

Introduction: A warming, everyday soup especially popular during Ramadan for breaking the fast, Shorbat Adas reflects Iraq's love of lentils and cumin, offering a simple, nourishing start to any meal.

Cultural Background: A warming, everyday soup especially popular during Ramadan for breaking the fast, Shorbat Adas reflects Iraq's love of lentils and cumin, offering a simple, nourishing start to any meal.

Tips: For extra depth, toast the cumin briefly in the oil before adding the vegetables.

Variations: Some cooks add a pinch of dried mint or Aleppo pepper as a garnish for extra flavor. Vegetarian and vegan when made with vegetable broth.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of water if too thick.

FAQs:

Q: Can I skip blending the soup?

A: Yes, for a chunkier texture simply skip that step.

Q: Can this soup be made ahead?

A: Yes, it keeps and reheats very well, making it ideal for meal prep.

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