Egyptian Lentil Soup (Shorbet Adas)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Carrot
• 1 stalk Celery
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1 tablespoon Olive oil
• 4 wedges Lemon wedges
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Measure 1 cup of red lentils and rinse them under cool running water until the water runs clear.
2. 2Prepare your vegetables: cut the 1 medium carrot into 1/2-inch cubes, cut the 1 stalk celery into 1/2-inch pieces, and dice the 1 medium onion into 1/2-inch pieces. Finely mince the 2 cloves of garlic.
3. 3In a large heavy-bottomed pot, heat the 1 tablespoon of olive oil over medium heat, about 250°F (121°C). Add the diced carrot, diced celery, and diced onion. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
4. 4Add the minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/4 teaspoon of turmeric to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Pour in the rinsed 1 cup of red lentils and 6 cups of vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are very tender.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired creamy consistency. You can blend it completely smooth or leave some texture.
7. 7Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed.
8. 8Serve the Egyptian Lentil Soup hot, with 4 lemon wedges on the side for squeezing over the soup.

Related Guides