Dairy-Free & Egg-Free Emirati Lentil Soup (Adas)

Ingredients

• 1.5 cups Red lentils
• 1 large Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 2 tbsp Lemon juice
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 2 tbsp Cilantro

Instructions

1. 1Measure 1.5 cups of red lentils into a fine-mesh sieve and rinse them under cool running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: Peel and finely chop 1 large onion. Peel and cut 2 medium carrots into 1/2-inch pieces. Wash and cut 2 stalks of celery into 1/2-inch pieces. Peel and mince 3 cloves of garlic.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped 1 large onion, the 2 medium carrots, and the 2 stalks of celery. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables begin to soften and the onion looks translucent.
4. 4Add the minced 3 cloves of garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to let the garlic burn.
5. 5Add the rinsed 1.5 cups of red lentils, 1 teaspoon of cumin powder, and 1/2 teaspoon of turmeric powder to the pot. Stir everything together and cook for 2 minutes, allowing the spices to toast slightly.
6. 6Pour in 6 cups of vegetable broth. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the red lentils are very tender and have started to break down.
7. 7Remove the pot from the heat. Stir in 2 tablespoons of lemon juice. Ladle the soup into bowls and garnish with 2 tablespoons of fresh cilantro before serving.

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