Egyptian Lentil Soup (Shorbet Adas)

Ingredients

• 1 cup Red Lentils
• 6 cups Water
• 2 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery Stalks
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of red lentils and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: peel and finely chop the 1 medium onion. Peel and cut the 2 medium carrots into 1/2-inch cubes. Wash and cut the 2 medium celery stalks into 1/2-inch pieces. Peel and mince the 3 cloves of garlic.
3. 3Place a large, heavy-bottomed 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 chopped onion, 1/2-inch carrot cubes, and 1/2-inch celery pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
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, and 2 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are very soft and breaking down.
6. 6Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender, ensuring the lid is vented, and blend until smooth. Return the blended soup to the pot.
7. 7Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed. Serve the Egyptian Lentil Soup hot.

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