Dairy & Egg Free Egyptian Lentil Soup (Shorbat Adas)

Ingredients

• 1 cup Red lentils
• 6 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley

Instructions

1. 1Rinse the 1 cup of red lentils under cold running water until the water runs clear. Drain them well.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the 1 medium onion, 1 medium carrot, and 1 stalk of celery, chopped into 1/2-inch pieces. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened and the onion is translucent.
3. 3Add the 3 cloves of garlic, minced, along with the 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/4 teaspoon of turmeric. Cook, stirring constantly, for 1 minute until the spices are fragrant. Be careful not to burn the garlic.
4. 4Add the rinsed 1 cup of red lentils and the 6 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
5. 5Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired smoothness. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
6. 6Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Taste and adjust seasoning if needed.
7. 7Serve the soup hot. Garnish each serving with the 2 tablespoons of fresh parsley, chopped.

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