Shorbat Adas

Comforting shorbat adas, a smooth red lentil soup scented with cumin, turmeric and lemon.

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Red lentil soup is a familiar Ramadan and winter table staple across the region. Because red lentils break down naturally, the soup becomes creamy without cream or flour.

Ingredients

• 300 g red lentils (rinsed well)
• 1 onion (roughly chopped)
• 1 carrot (roughly chopped)
• 1 potato (peeled and diced)
• 3 garlic cloves (crushed)
• 1.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.75 tsp ground coriander
• 2 tbsp olive oil
• 1.5 litres vegetable stock
• 1.25 tsp salt (or to taste)
• 0.25 tsp black pepper
• 3 tbsp lemon juice (plus wedges to serve)
• 3 tbsp fresh coriander or parsley (chopped)
• toasted pita bread (optional for serving)

Step-by-step method

1. Rinse the red lentils in a fine sieve until the water runs mostly clear. This removes excess surface starch and any dust from storage.
2. Heat the olive oil in a saucepan over medium heat. Add the onion and carrot and cook for 5 minutes until the onion softens, then add the garlic for 30 seconds.
3. Stir in the cumin, turmeric and ground coriander for 20 seconds, just until fragrant. Add the potato and rinsed lentils and stir to coat them in the spices.
4. Pour in the stock and bring to a boil. Skim off any foam that rises, then lower the heat and simmer uncovered for 25–30 minutes until the lentils and potato are completely soft.
5. Remove the pan from the heat and blend with a stick blender until smooth. For a more rustic texture, blend only half the soup and leave some lentils visible.
6. Return to low heat and add a little hot water if the soup is thicker than you like. Season with salt and black pepper and simmer gently for 2 minutes.
7. Turn off the heat before stirring in the lemon juice so the fresh citrus flavour stays bright. Taste and add more lemon or cumin if desired.
8. Ladle into bowls, finish with chopped coriander or parsley and serve with lemon wedges and toasted pita on the side.