Lunch · 35 min · middle-eastern

Shorbat Adas (Red Lentil Soup)

This is the kind of Middle Eastern lunch you’ll make on repeat — red lentils and onion, 35 minutes, big payoff. The macros do the talking: 14g protein, 40g carbs, and 6g fat in every 265-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Red lentils
• 1 Onion
• 1 Carrot
• 3 cloves Garlic
• 2 tsp Cumin
• 1 tsp Turmeric
• 2 tbsp Olive oil
• 1 Lemon
• 6 cups Vegetable broth

Steps

1. Soften the chopped onion and carrot in the olive oil 8 minutes until sweet.
2. Stir in the garlic, cumin, and turmeric for 1 minute until the oil turns gold.
3. Add the rinsed lentils and broth; simmer 25 minutes, until the lentils collapse completely.
4. Blend until velvety — an immersion blender right in the pot.
5. Thin with water if it mounds; shorbat adas should pour like heavy cream.
6. Salt boldly and finish each bowl with lemon juice; the acid wakes the whole pot up.

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