Egyptian Lentil Soup (Shorbet Adas)

Ingredients

• 1 cup Red Lentils
• 1 medium Carrot
• 1 medium Onion
• 1 medium Potato
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Rinse the 1 cup of Red Lentils under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: Peel and cut the 1 medium Carrot into 1/2-inch cubes. Peel and cut the 1 medium Onion into 1/2-inch pieces. Peel and cut the 1 medium Potato into 1/2-inch cubes. Peel and mince the 2 cloves Garlic.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tbsp of Olive Oil.
4. 4Once the oil is shimmering, add the cubed carrot, onion pieces, potato cubes, and minced garlic to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion looks translucent.
5. 5Add the rinsed 1 cup of Red Lentils, 6 cups of Vegetable Broth, 1 tsp of Cumin, 1/2 tsp of Turmeric, 1/2 tsp of Salt, and 1/4 tsp of 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 let it simmer for 30 to 40 minutes. The soup is ready when the lentils are very soft and the vegetables are tender when pierced with a fork. You should not see any distinct lentil shapes.
7. 7Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. If you do not have an immersion blender, you can very carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot. Be cautious as hot liquids expand.
8. 8Stir in the 1 tbsp of Lemon Juice. Taste and add more salt or pepper if desired, though it is not listed as an ingredient.
9. 9Serve the Egyptian Lentil Soup hot.

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