Soups
Shorbat Adas (Spiced Red Lentil Soup)
Ingredients
- - 200 g (1 cup) red lentils, rinsed
- - 2 tbsp vegetable oil
- - 1 onion, chopped
- - 2 garlic cloves, minced
- - 1 carrot, chopped
- - 1 tsp ground cumin
- - 1/2 tsp ground turmeric
- - 1 litre (4 cups) vegetable or chicken stock
- - 1 tsp salt, or to taste
- - 1/4 tsp black pepper
- - 2 tbsp fresh lemon juice
- - 2 tbsp fresh coriander, chopped, for garnish
- - Fried bread cubes or crispy onions, for garnish (optional)
Method
- Heat the oil in a large pot and cook the onion until soft and translucent.
- Add the garlic and carrot, cooking for 2-3 minutes, then stir in the cumin and turmeric for 1 minute.
- Add the rinsed lentils and stock, bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils and carrot are very soft.
- Blend the soup with an immersion blender until smooth, or carefully transfer to a countertop blender in batches.
- Season with salt and pepper, stir in the lemon juice, and adjust the consistency with a little extra stock or water if needed.
- Ladle into bowls and garnish with fresh coriander and, if using, fried bread cubes or crispy onions.
Introduction: Shorbat Adas, a smooth spiced red lentil soup, is a beloved Ramadan opener across Bahrain, traditionally the first dish eaten to break the fast because it is gentle on the stomach and quick to prepare.
Cultural Background: Shorbat Adas, a smooth spiced red lentil soup, is a beloved Ramadan opener across Bahrain, traditionally the first dish eaten to break the fast because it is gentle on the stomach and quick to prepare. Its warm cumin and lemon notes make it popular year-round as well.
Tips: – Blend the soup while still hot for the smoothest texture. – Add the lemon juice at the end so its brightness stays fresh rather than cooking off.
Variations: – A pinch of ground cumin and a drizzle of olive oil at serving adds extra depth. – Some cooks add a small handful of rice for a thicker, heartier soup.
Vegetarian/Vegan: Use vegetable stock to make this fully vegan.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if it has thickened too much.
Nutrition: Per serving (approx.): 190 kcal, 10 g protein, 28 g carbohydrates, 5 g fat, 6 g fibre.
FAQs:
Q: Why is Shorbat Adas served to break the Ramadan fast? A: Its light, easily digestible ingredients gently reintroduce food to the stomach after a full day of fasting. Q: Can I make this soup without a blender? A: Yes, simply mash the lentils and carrot with a potato masher for a slightly chunkier texture.
A: