Shorbat Adas (Emirati Lentil Soup)
The Quirky Foodster Team
Ingredients
- Red lentils, rinsed — 300 g (1.5 cups)
- Vegetable oil or butter — 2 tbsp
- Medium onion, chopped — 1
- Garlic cloves, minced — 2
- Medium carrot, chopped — 1
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Vegetable or chicken stock — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Lemon juice — 2 tbsp
- Fresh cilantro, chopped, for garnish
- Crispy fried onions, for garnish (optional)
Method
- Heat the oil or butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and carrot, cooking for a further 3 minutes.
- Stir in the cumin and turmeric, cooking for 1 minute until fragrant.
- Add the rinsed lentils and stock, and bring to a boil. Reduce heat and simmer, partially covered, for 25–30 minutes until the lentils and carrot are very tender.
- Blend the soup until smooth using an immersion blender directly in the pot, or in batches using a countertop blender.
- Season with salt and pepper, and stir in the lemon juice.
- Ladle into bowls, garnish with fresh cilantro and crispy fried onions if using, and serve hot.
Introduction: Shorbat adas is a smooth, warmly spiced red lentil soup enjoyed throughout the UAE year-round, but especially popular during Ramadan as one of the first dishes served to break the daily fast.
Cultural Background: Shorbat adas is a smooth, warmly spiced red lentil soup enjoyed throughout the UAE year-round, but especially popular during Ramadan as one of the first dishes served to break the daily fast. Economical and nourishing, this soup reflects the broader Middle Eastern tradition of lentil-based dishes, finished with a bright squeeze of lemon and often a drizzle of spiced butter.
Tips: Rinse the lentils well before cooking to remove any dust or debris and help them cook down smoothly. Adjust the soup's thickness with a little extra stock or water if it becomes too thick after blending. Add the lemon juice just before serving to preserve its bright, fresh flavor.
Variations: Add a pinch of cumin-fried garlic on top as a finishing garnish for extra depth. Some versions include a small amount of rice cooked alongside the lentils for added texture. Vegan version: use vegetable oil and vegetable stock throughout, which this recipe already largely reflects.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently in a pot over medium-low heat, stirring occasionally and adding a splash of water or stock if needed, for 6–8 minutes until heated through.
FAQs:
Q: Why is shorbat adas especially popular during Ramadan?
A: Its light yet nourishing qualities make it an ideal dish to gently break the daily fast, and it's a common first course at iftar meals across the region.
Q: Can I use a different type of lentil?
A: Red lentils are traditional for their quick cooking time and smooth texture when blended; other lentils can be used but may require longer cooking and yield a different texture.
Q: What toppings are traditional for this soup?
A: A squeeze of fresh lemon, crispy fried onions, and fresh cilantro are the most common finishing touches.
- Red lentils, rinsed — 300 g (1.5 cups)
- Vegetable oil or butter — 2 tbsp
- Medium onion, chopped — 1
- Garlic cloves, minced — 2
- Medium carrot, chopped — 1
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Vegetable or chicken stock — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Lemon juice — 2 tbsp
- Fresh cilantro, chopped, for garnish
- Crispy fried onions, for garnish (optional)
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