Shorbat Adas Recipe (Arabic Red Lentil Soup)

Ingredients

• 1½ tbsp olive oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 garlic cloves
• 2 tsp ground cumin
• ½ tsp ground turmeric
• 250 g red lentils, rinsed
• 1.3 litres vegetable stock or water
• Juice of 1 lemon
• Salt
• Parsley and lemon wedges to serve

Method

1. 1Heat the oil in a pot and cook the onion and carrot for 8 minutes until soft. Add the garlic, cumin and turmeric for a minute.
2. 2Add the lentils and stock, bring to the boil, skim, and simmer for 20 minutes until everything is very soft.
3. 3Blend until smooth, adding water if it is too thick, and season.
4. 4Stir in the lemon juice and serve with parsley, extra lemon and toasted pita.

Shorbat adas recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Serve it the way it is served in many homes: with lemon wedges on the side and crisp pieces of toasted or fried pita on top.
• A small diced potato makes the soup creamier without dairy.
• Drizzle a little olive oil fried with cumin and chilli over each bowl for extra aroma.

Swaps and variations

• Vegan and gluten-free as written (serve with gluten-free bread if needed).
• Add a handful of spinach before blending for a green version.

Storage

Keeps 4 days in the fridge and 3 months in the freezer. Thin it with water when reheating.