Shorbat Adas is a hearty and nutritious soup is made from red lentils cooked with various aromatic spices and vegetables. It’s a popular comfort food in Lebanon and is often served as a starter or a light meal. The soup is typically seasoned with cumin and lemon juice, giving it a deliciously tangy and flavorful taste.
This comforting and flavorful soup is a staple in Lebanese cuisine, and it’s perfect for a cozy meal, especially during colder seasons.s
You will need the following ingredients:
- 1 cup red lentils, rinsed and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 potato, peeled and diced
- 1.5l vegetable or chicken broth
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- ½ tsp black pepper corns
- 5g fresh turmeric, minced
- Zest of 1 lemon, grated
- Juice of 1 lemon
- Handful of fresh parsley, chopped
- 1 Tbsp salt
- Olive oil for drizzling (optional)
- Fresh parsley for garnish (optional)
Toast the cumin, coriander, and peppercorns in a dry pan until fragrant, then grind them into a powder using a mortar and pestle.
In a large pot, heat some olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 5 minutes.
Add the diced carrots, celery, and potato to the pot. Sauté for an additional 5 minutes, stirring occasionally.
Add the rinsed red lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
Stir in the ground cumin, peppercorns, coriander, turmeric and lemon rind. Season with salt to taste.
Use an immersion blender to carefully blend the soup until it reaches your desired consistency. You can make it completely smooth or leave some texture.
Once blended, add the chopped parsley and let the soup simmer for an additional 5 minutes to meld the flavors.
Just before serving, squeeze in the juice of one lemon and stir to incorporate.
Ladle the hot lentil soup into bowls. If desired, drizzle a bit of olive oil over each bowl for extra richness and garnish with fresh parsley.
Serve the Lebanese Lentil Soup hot with warm manoushe, pita bread or crusty bread. Enjoy!
We served this with a 2021 Olifantsberg Carignan.
10% whole-bunch fermentation before maturation in older 225-litre barrels. Red cherry, herbs and spice on the nose while the palate is attractively vital – juicy fruit, fresh acidity and crunchy tannins. Alc: 13%.”