Egyptian Lentil Soup (Adas)

Instructions

1. 1Measure 1.5 cups of red lentils and rinse them thoroughly under cold running water until the water runs clear. Measure 6 cups of vegetable broth.
2. 2Finely chop 1 medium yellow onion, peel and cut 2 medium carrots into 1.27 cm pieces, and cut 2 celery stalks into 1.27 cm pieces. Peel and mince 4 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped yellow onion, 1.27 cm carrot pieces, and 1.27 cm celery pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become translucent and slightly tender.
4. 4Add the minced garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices are very fragrant. Be careful not to burn the garlic.
5. 5Add the rinsed 1.5 cups of red lentils and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are very soft and have broken down. Stir occasionally to prevent sticking.
6. 6Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired creaminess. Alternatively, let the soup cool slightly, then carefully transfer about half of it to a regular blender, blend until smooth, and return it to the pot. Be very cautious when blending hot liquids.
7. 7Stir in 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste the soup and add more salt or pepper if you think it needs it. Serve the Egyptian Lentil Soup hot.

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