Lebanese · Soups & Stews
Lebanese Lentil Soup (Shorbat Adas)
Shorbat adas is comfort in a bowl. Red lentils simmered soft with onion and cumin, blended smooth and finished with a generous squeeze of lemon. It costs almost nothing, comes together in half an hour, and warms you from the inside out.
Ingredients
- ●1.5 cups red lentils, rinsed
- ●1 onion, diced
- ●2 garlic cloves, crushed
- ●1 carrot, diced
- ●2 tsp ground cumin
- ●1 tsp ground coriander
- ●1.5 litres vegetable stock
- ●2 tbsp olive oil
- ●Juice of 1 lemon
- ●Salt and pepper
- ●Crisp pita and lemon wedges, to serve
Method
- 1
Heat the olive oil in a large pot. Sauté the onion until soft and golden, about 6 minutes.
- 2
Add the garlic, carrot, cumin and coriander. Cook for 1 minute until fragrant.
- 3
Add the rinsed lentils and stock. Bring to a boil, then simmer for 25 minutes until the lentils are completely soft.
- 4
Blend until smooth with a stick blender (or leave partly chunky if you prefer).
- 5
Stir through the lemon juice, and season well with salt and pepper.
- 6
Serve hot with crisp pita shards and extra lemon.
Teta's Tips
- ✦The lemon at the end is essential - it lifts the whole soup.
- ✦For a heartier version, add a handful of Swiss chard or spinach in the last 5 minutes.
- ✦A pinch of chilli or a dusting of sumac makes a lovely finishing touch.
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