Egyptian Lentil Soup (Adas)

Instructions

1. 1Measure 1 cup of red lentils and rinse them thoroughly under cold running water.
2. 2Peel and finely dice 1 medium onion. Peel and cut 2 medium carrots into 0.635 cm dice. Wash and cut 2 stalks of celery into 0.635 cm dice. Peel and mince 3 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large pot over medium heat (176.7°C / 175°C). Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the rinsed 1 cup of red lentils, 6 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes. The soup is ready when the lentils are very tender and have started to break down, thickening the soup. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in 2 tablespoons of lemon juice.
8. 8Serve the Egyptian Lentil Soup hot.

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