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Kuwaiti Shorbat Adas

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10 min
Prep
35 min
Cook
5
Servings

Ingredients

  • 1 1/2 cups (300 g) red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tbsp vegetable oil
  • 6 cups (1.5 l) vegetable or chicken stock
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fried bread cubes (croutons), for serving

Method

  1. Heat the oil in a pot and sauté the onion and garlic until soft.
  2. Add the carrot, cumin and turmeric and cook for 2 minutes until fragrant.
  3. Stir in the lentils and stock, bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are fully soft.
  4. Blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
  5. Season with salt, pepper and lemon juice, adjusting consistency with extra stock if needed.
  6. Serve hot topped with crisp fried bread cubes.

Introduction: A silky red lentil soup spiced with cumin and finished with a squeeze of lemon, Shorbat Adas is a Ramadan iftar essential across Kuwait, valued for being gentle on the stomach after a day of fasting while still deeply flavourful.

Cultural Background: A silky red lentil soup spiced with cumin and finished with a squeeze of lemon, Shorbat Adas is a Ramadan iftar essential across Kuwait, valued for being gentle on the stomach after a day of fasting while still deeply flavourful.

Tips: Blend the soup while still hot for the smoothest texture. Adjust thickness to preference; Shorbat Adas is traditionally on the thinner, silkier side.

Variations: Add a pinch of cumin-fried garlic oil on top for extra aroma. A dash of chili flakes can be stirred in for those who like heat.

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

Reheating: Reheat gently on the stovetop, stirring often, adding a splash of stock or water if the soup has thickened.

FAQs:

Q: Can I make this soup vegan?

A: Yes, simply use vegetable stock instead of chicken stock.

Q: Why does my soup taste flat?

A: A generous squeeze of fresh lemon just before serving brightens the flavour considerably.

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