Red Lentil Soup

Silky Arabic red lentil soup with cumin, vegetables and fresh lemon, blended smooth and adjusted to an easy pouring consistency.

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Shorbat adas is everyday comfort food across the region. Red lentils collapse naturally, so the soup becomes creamy without dairy; lemon is added only after cooking to keep its flavour fresh.

Ingredients

• 350 g Red split lentils (picked over and rinsed)
• 3 tbsp Olive oil
• 1 large Onion (chopped)
• 2 medium Carrots (chopped)
• 1 medium Potato (peeled and diced)
• 3 Garlic cloves (chopped)
• 2 tsp Ground cumin (plus extra to serve)
• 0.5 tsp Ground turmeric
• 1 tsp Ground coriander
• 1.5 litres Vegetable stock or water (hot)
• 1.5 tsp Fine salt (approximately)
• 0.5 tsp Black pepper
• 3 tbsp Lemon juice
• 15 g Fresh parsley (chopped)
• 2 Pita bread (toasted, optional)

Step-by-step method

1. Spread the lentils on a plate and remove any stones, then rinse in a sieve until the water runs nearly clear. This removes loose starch that can create excessive foam.
2. Heat olive oil in a large saucepan over medium heat. Cook onion, carrot and potato with a pinch of salt for 6 to 8 minutes until the onion softens but does not darken.
3. Add garlic, cumin, turmeric and coriander and stir for 45 seconds. Keep the spices moving; scorched cumin will make the whole soup bitter.
4. Add lentils and hot stock, bring to a boil, skim off pale foam, then partly cover and simmer gently for 20 to 25 minutes until the lentils and potato collapse when pressed.
5. Remove the pan from heat and blend until smooth with a stick blender kept below the surface. For a jug blender, cool slightly and work in small batches with the lid vented.
6. Return to low heat and add hot water if needed until the soup pours like light cream. Season with salt and pepper and simmer for 2 minutes.
7. Turn off the heat before stirring in lemon juice. Ladle into warm bowls, finish with parsley and cumin, and serve with toasted pita; the soup thickens on standing.