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Yemeni Shorbat Adas

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10 minutes
Prep
35 minutes
Cook

Ingredients

  • 250 g (1 1/4 cups) red lentils, rinsed
  • 1.5 litres (6 cups) water or vegetable stock
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • Fresh coriander, chopped, to garnish
  • Salt and pepper, to taste

Method

  1. Heat the oil in a large pot over medium heat and sauté the onion and garlic until softened, about 4 minutes.
  2. Add the cumin and turmeric, and cook for a further minute until fragrant.
  3. Add the lentils, carrot and water or stock, and bring to a boil.
  4. Reduce heat and simmer for 25-30 minutes, until the lentils and carrot are very soft.
  5. For a smoother soup, blend with an immersion blender until mostly smooth, or leave chunky if preferred.
  6. Season with salt and pepper, stir in the lemon juice, garnish with fresh coriander, and serve hot.

Introduction: A simple, comforting lentil soup found across Yemen, shorbat adas is a nourishing, budget-friendly dish often prepared during Ramadan to break the fast, valued for its warmth, ease of digestion and gentle spicing.

Cultural Background: A simple, comforting lentil soup found across Yemen, shorbat adas is a nourishing, budget-friendly dish often prepared during Ramadan to break the fast, valued for its warmth, ease of digestion and gentle spicing.

Tips: Red lentils cook quickly and don’t require soaking, making this a fast, easy soup. Adjust the consistency with extra water or stock if the soup becomes too thick. A good squeeze of lemon at the end brightens the flavour significantly.

Variations: Add a pinch of cayenne for extra warmth. Stir in cooked rice for a heartier soup. Top with crispy fried onions for added texture and flavour. Naturally vegan when made with vegetable stock; no forced conversion needed.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop, adding a splash of water or stock to loosen as needed.

Nutrition: Per serving (approx.): 220 kcal, 12 g protein, 32 g carbohydrates, 6 g fat, 6 g fibre.

FAQs:

Q: Do I need to soak red lentils before cooking?

A: No, red lentils cook quickly without soaking, making this a convenient, fast soup.

Q: Can I make this soup vegan?

A: Yes, as written with vegetable stock, it’s naturally fully plant-based.

Q: Is this a common Ramadan dish?

A: Yes, lentil soup is a popular, nourishing choice for breaking the fast across Yemen and the wider region.

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