Lentil Soup (Shorbat Adas)
A nutritious and comforting red lentil soup infused with warm cumin, fresh garlic, and brightened with a splash of lemon juice. This Middle Eastern classic is both hearty and light, perfect for a wholesome meal.
Ingredients
- 100 gramsred lentils
- 2 tablespoonsolive oil
- 1 smallonion
finely chopped
- 2 clovesgarlic cloves
minced
- 1 mediumcarrot
finely diced
- 1 teaspoonground cumin
- 0 ½ teaspoonground coriander
- 500 mlvegetable broth
- 250 mlwater
- 0 ¾ teaspoonsalt
- 0 ¼ teaspoonblack pepper
- 1 tablespoonfresh lemon juice
- 1 tablespoonsfresh parsley
chopped, for garnish
Instructions
Rinse the red lentils thoroughly under cold water until water runs clear. Drain and set aside.
Heat the olive oil in a medium pot over medium heat. Add the finely chopped onion, diced carrot, and minced garlic. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent.
Add ground cumin and coriander to the pot. Stir for 1 minute until fragrant.
Add the rinsed lentils, vegetable broth, and water to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the lentils are tender.
Using an immersion blender, puree the soup until smooth but still slightly textured. Alternatively, carefully transfer the soup in batches to a blender and return it to the pot.
Season the soup with salt and black pepper. Stir in fresh lemon juice to brighten the flavors.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Per serving
