Egyptian Lentil Soup (Shorbet Adas)

Ingredients

• 1.5 cups Red lentils
• 6 cups Vegetable broth
• 2 medium Carrots
• 2 medium Celery stalks
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Black pepper
• 6 wedges Lemon wedges

Instructions

1. 1Rinse the 1.5 cups of red lentils in a fine-mesh sieve under cold running water until the water runs clear.
2. 2Heat the 2 tbsp of olive oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the 1 medium onion, 2 medium carrots, and 2 medium celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 2 tbsp of tomato paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the rinsed 1.5 cups of red lentils, 6 cups of vegetable broth, 1 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of salt, and 1/2 tsp of black pepper. Increase the heat to medium-high and bring the soup to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 to 30 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a standard blender and blend until smooth, returning it to the pot afterward.
7. 7Serve the Egyptian lentil soup hot. Garnish each serving with a squeeze of juice from the 6 lemon wedges.

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