Authentic Middle Eastern Shorbat Adas: A Hearty Lentil Soup Recipe

Ingredients

  • 1 cup of red lentils
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of ground coriander
  • 1 bay leaf
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 5 cups of vegetable broth
  • Juice of 1 lemon
  • Fresh cilantro for garnish

Steps and instructions

  1. Wash the red lentils thoroughly under cold running water until the water runs clear.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion to the pot and sauté until they become translucent.
  4. Add the minced garlic, turmeric, cumin, salt, black pepper, coriander, and the bay leaf to the pot. Stir well for a minute until the spices are well mixed with the other ingredients.
  5. Add the chopped carrot and celery to the pot. Stir well and sauté for another couple of minutes.
  6. Add the washed lentils to the pot and stir well to combine all the ingredients.
  7. Add the vegetable broth to the pot. Increase the heat to high until the mixture comes to a boil.
  8. Once the mixture is boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils are tender and the soup is thickened.
  9. Remove the pot from the heat. Take out the bay leaf and discard it.
  10. Using a blender or a hand immersion blender, puree the soup until it is smooth.
  11. Return the pot to the heat and stir in the lemon juice.
  12. Serve the soup hot, garnished with fresh cilantro.

Tools for making

  • Large Pot - A large pot will be needed to cook the soup.
  • Knife - A knife will be needed to chop the onion, garlic, carrot, and celery.
  • Cutting Board - A cutting board will be needed to safely chop the vegetables.
  • Measuring Cup - A measuring cup will be needed to accurately measure the lentils and vegetable broth.
  • Stirring Spoon - A stirring spoon will be needed to stir the ingredients while cooking.
  • Blender or Hand Immersion Blender - A blender or hand immersion blender will be needed to puree the soup.

Recipe variations

  • Add diced tomatoes or tomato paste for a richer flavor.
  • Increase the spice level by adding chili powder or cayenne pepper.
  • Add chopped vegetables such as bell peppers, zucchini, or spinach to add more texture and nutrients.
  • For a creamier texture, stir in a dollop of Greek yogurt or coconut milk before serving.
  • Garnish with toasted sesame seeds or croutons for added crunch.
  • Squeeze some fresh lime juice instead of lemon juice for a slightly different citrus flavor.
  • Add a teaspoon of ground ginger for a hint of warmth and depth of flavor.
  • Experiment with different herbs such as parsley, mint, or dill for a unique twist.
  • For a heartier version, add cooked chicken or lamb to the soup.
  • Replace the vegetable broth with chicken or beef broth for a different taste profile.

Recipe overview

Shorbat Adas is a traditional Middle Eastern soup that's warming, comforting, and filled with flavorful spices. It's a staple dish particularly in the colder months and during Ramadan. Made primarily with red lentils, this dish is not only savory and satisfying but also packed with protein and fiber. This simple yet delicious soup has a velvety texture and a nice citrusy spark from the addition of lemon juice. By garnishing it with fresh cilantro, you add an element of freshness that lifts its comforting flavors. The soup pairs perfectly with warm bread and makes a wholesome meal all by itself. With this easy-to-follow recipe, you'll learn how to make Shorbat Adas in a few simple steps. From sautéing the onions and garlic, simmering the lentils, to blending into a smooth soup, you will enjoy the process of creating this hearty dish! The aroma of the spices will fill your kitchen with the most delightful smell, and the end result will be a soup that you'll want to make over and over again. Enjoy this journey into Middle Eastern cooking and the deliciousness of Shorbat Adas.

Common questions

  1. Can I use other types of lentils instead of red lentils?

    Yes, you can use other types of lentils such as brown or green lentils, but keep in mind that the cooking time may vary.

  2. Can I substitute the vegetable broth with chicken or beef broth?

    Yes, you can substitute the vegetable broth with chicken or beef broth if you prefer a different flavor profile.

  3. Is it necessary to puree the soup?

    Pureeing the soup is optional. If you prefer a chunkier texture, you can skip this step.

  4. Can I add other vegetables to the soup?

    Absolutely! You can add other vegetables such as potatoes, zucchini, or spinach to enhance the flavors and nutritional value of the soup.

  5. Can I make this soup in advance?

    Yes, you can make the soup in advance and store it in an airtight container in the refrigerator for up to 3-4 days. Just reheat it before serving.

Serving dishes and utensils

  • Pot - A large pot is needed to cook the soup.
  • Knife - A sharp knife is essential for chopping the onions, garlic, carrot, and celery.
  • Cutting board - A sturdy cutting board provides a surface for chopping the vegetables.
  • Spatula - A spatula or wooden spoon is useful for stirring the ingredients while cooking.
  • Blender or hand immersion blender - A blender or hand immersion blender is needed to puree the soup to a smooth consistency.
  • Soup bowls - Soup bowls are necessary for serving the hot Shorbat Adas.
  • Ladle - A ladle helps to serve the soup into the bowls neatly.
  • Garnishing tools - Optional tools like tweezers or tongs can be used to place the fresh cilantro leaves as a garnish on the soup.

Origin stories

Shorbat Adas, a warm and comforting soup of red lentils, is a culinary staple in many Middle Eastern countries. Its origin can be traced back to ancient Persia, where lentils were one of the first cultivated crops. The soup, imbued with a distinctively vibrant yellow hue from turmeric, was customarily served during Ramadan to break the day-long fast. As the centuries passed, the humble lentil soup journeyed across borders and cultures, adapting to the tastes of different regions. Today, you can savor variations of it from the Levantine to the Gulf, each rendition carrying with it the warmth of traditional Middle Eastern hospitality. The soup’s simplicity belies its rich tapestry of history and flavors, a testament to its enduring appeal in the diverse culinary landscape of the Middle East.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.