Gluten-Free Egyptian Lentil Soup (Adas)

Ingredients

• 1.5 cups Red Lentils
• 6 cups Vegetable Broth
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Cumin
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Place 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 1 large onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become slightly translucent.
2. 2Add the 3 cloves of garlic, minced, and the 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly. Be careful not to burn the garlic.
3. 3Add the 1.5 cups of red lentils, 6 cups of vegetable broth, 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together well.
4. 4Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low. Cover the pot and let the soup simmer gently for 30 minutes, or until the lentils are very tender and have broken down. You should hear gentle bubbling.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice. Taste the soup and add more salt or pepper if you think it needs it, but do not add more than the amounts listed.
6. 6Serve the 1.5 cups of red lentil soup hot.

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