Omani Shorbat Adas
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the cumin and turmeric, cooking briefly.
- Add the lentils and water or stock, and bring to a boil.
- Simmer for 25–30 minutes until the lentils are very tender.
- Blend until smooth, either in batches or directly in the pot with an immersion blender.
- Season with salt and pepper, and serve hot with lemon wedges.
Introduction: A warming, gently spiced red lentil soup, a comforting everyday dish especially popular for breaking the fast during Ramadan.
Cultural Background: Lentil soup is a staple across Oman and the wider Gulf region, its simple, nourishing character making it a natural choice for Ramadan iftar, though it's also enjoyed as an everyday comfort food.
Tips: Rinse the lentils well before cooking to remove any excess starch. Blend thoroughly for the smoothest, creamiest texture.
Variations: Add a squeeze of lemon directly into the soup for extra brightness. Top with a few crispy fried onions for texture.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: Why is lentil soup so popular during Ramadan?
A: Its light, easily digestible, nourishing qualities make it an ideal dish to break the fast with each evening.
Q: Can this soup be made vegan?
A: Yes, it's naturally vegan as written, using vegetable stock.
- Red lentils, rinsed — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Turmeric — 1/2 tsp
- Oil — 2 tbsp
- Water or vegetable stock — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Lemon wedges, to serve
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