Soups
Shorbat Adas (Lebanese Lentil Soup)
Ingredients
- 300 g (1.5 cups) red lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1.2 L (5 cups) vegetable stock
- 10 g (2 tsp) ground cumin
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) lemon juice
- 5 g (1 tsp) salt
- 2 g (1/2 tsp) black pepper
Method
- Heat olive oil in a large pot and sauté onion and garlic until translucent, about 4 minutes.
- Add carrot and cumin, stirring for 1 minute until fragrant.
- Add lentils and stock, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are very soft.
- Blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
- Stir in lemon juice, salt and pepper, adjusting consistency with extra stock if needed.
- Serve hot with a lemon wedge and toasted flatbread.
Introduction: A warming red lentil soup brightened with cumin and lemon, shorbat adas is a nourishing everyday soup found in Lebanese homes, especially popular during Ramadan for breaking the fast.
Cultural Background: A warming red lentil soup brightened with cumin and lemon, shorbat adas is a nourishing everyday soup found in Lebanese homes, especially popular during Ramadan for breaking the fast.
Tips: Toast the cumin briefly before adding liquid to deepen the flavour. For a chunkier soup, blend only half and stir back through.
Variations: Some versions add cooked rice or short pasta for extra body. A vegan version is naturally achieved as written.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of water if too thick.
FAQs:
Q: Do I need to soak red lentils?
A: No, red lentils cook quickly without soaking.
Q: Can I make this soup thicker?
A: Reduce the stock slightly or simmer uncovered for a few extra minutes.
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