Saudi Shorbat Adas
The Quirky Foodster Team
Ingredients
- Red lentils, rinsed — 250 g (1 1/4 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Vegetable or chicken stock — 1.2 L (5 cups)
- Olive oil — 2 tbsp
- Juice of 1 lemon
- Salt and black pepper, — to taste
Method
- Heat oil in a large pot and sauté the onion and garlic until softened.
- Add the carrot, cumin and turmeric, cooking 2 minutes until fragrant.
- Stir in the rinsed lentils and stock.
- Bring to a boil, then reduce heat and simmer 25-30 minutes until the lentils are very soft.
- Blend the soup until smooth using an immersion blender.
- Season with salt and pepper and stir in the lemon juice just before serving.
Introduction: A warming, gently spiced red lentil soup, a comforting Saudi staple especially popular during Ramadan.
Cultural Background: Lentil soup is a beloved dish across Saudi Arabia, particularly during Ramadan when it is often the first food eaten to break the fast, valued for being both nourishing and easy on the stomach.
Tips: Rinse the lentils well before cooking to remove any starch that can make the soup cloudy. Blend thoroughly for the classic smooth, velvety texture.
Variations: Add a pinch of cayenne for gentle heat; garnish with fried croutons or a drizzle of olive oil for texture.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding stock if too thick.
Nutrition: Approx. 220 kcal, 12 g protein, 32 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Why is lentil soup popular during Ramadan?
A: It is nourishing, easy to digest, and quick to prepare, making it an ideal dish for breaking the daily fast.
Q: Can this soup be made without a blender?
A: Yes, the lentils naturally break down quite a bit during cooking; simply mash with a spoon for a chunkier texture.
- Red lentils, rinsed — 250 g (1 1/4 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Vegetable or chicken stock — 1.2 L (5 cups)
- Olive oil — 2 tbsp
- Juice of 1 lemon
- Salt and black pepper, — to taste
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