Egyptian Lentil Soup (Shorbat Adas)

Ingredients

• 1 cup Red lentils
• 1 medium Carrot
• 1 medium Onion
• 1 stalk Celery
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Measure 1 cup of red lentils and rinse them under cool running water until the water runs clear.
2. 2Peel and cut the 1 medium carrot into 1/2-inch cubes. Peel and cut the 1 medium onion into 1/2-inch pieces. Wash and cut the 1 stalk of celery into 1/2-inch pieces.
3. 3Place a large pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the cubed carrot, chopped onion, and chopped celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften.
4. 4Add the 2 cloves of minced garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices smell fragrant.
5. 5Pour the rinsed 1 cup of red lentils and 6 cups of vegetable broth into 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 20 to 25 minutes, or until the lentils are very tender and have started to break down.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is smooth. Alternatively, allow the soup to cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the blended soup to the pot if you used a regular blender.
7. 7Stir in the 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Taste and add more salt or pepper if desired.
8. 8Serve the Egyptian Lentil Soup hot.

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