Lunch · 35 min · middle-eastern

Red Lentil Soup (Shorbat Adas)

Weeknight-friendly Middle Eastern cooking: Red Lentil Soup (Shorbat Adas) comes together in 35 minutes with red lentils, onion, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 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 stock
• 1/4 cup Parsley

Steps

1. Rinse the lentils until the water runs clear. Red lentils dissolve into the soup completely, so no soaking needed — this is a 35-minute soup.
2. Soften the chopped onion and carrot in olive oil over medium heat for 6 minutes, then add the garlic, cumin, and turmeric and stir 1 minute until fragrant. Blooming the spices in oil wakes up their flavor.
3. Add the lentils and stock, bring to a boil, then simmer 20 minutes, until the lentils have collapsed into a thick, golden soup.
4. Blend until completely smooth with an immersion blender, adding water if needed to reach a pourable consistency.
5. Season boldly with salt, then serve each bowl with a squeeze of lemon, a swirl of olive oil, and a shower of parsley. The lemon is essential — it lifts the whole bowl.

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