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Shorbat Adas Ardaniyah

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10 min
Prep
30 min
Cook

Ingredients

  • 250 g (1.25 cups) red lentils, rinsed (9 oz)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1.2 litres (5 cups) vegetable stock (40 fl oz)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp lemon juice
  • Fried bread croutons, to garnish

Method

  1. Saute the onion, garlic and carrot in olive oil over medium heat for 5 minutes.
  2. Stir in the cumin and turmeric and cook for 1 minute.
  3. Add the lentils and stock, bring to a boil, then reduce heat and simmer for 25 minutes until the lentils fall apart.
  4. Blend until smooth using an immersion blender, or in batches in a countertop blender.
  5. Season with salt and pepper, and thin with extra water or stock if too thick.
  6. Stir in the lemon juice just before serving, and top with fried bread croutons.

Introduction: Red lentil soup is one of the most common everyday soups in Jordanian homes, prized for being quick, inexpensive and filling.

Cultural Background: Red lentil soup is one of the most common everyday soups in Jordanian homes, prized for being quick, inexpensive and filling. It is also a staple on iftar tables during Ramadan, served to gently break the day's fast before the main meal.

Tips: For a silkier soup, blend thoroughly; for a rustic texture, blend only half the batch and leave the rest chunky.

Variations: Some cooks add a pinch of chilli flakes or a swirl of browned butter with cumin on top for extra depth.

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

Reheating: Reheat on the stovetop over low heat, stirring often, adding water as needed to loosen the consistency.

FAQs:

Q: Can I make this soup without a blender?

A: Yes, red lentils break down naturally with enough simmering and mashing with a spoon.

Q: Is this soup vegan?

A: Yes, entirely.

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