Saudi Lentil Soup (Adas)

Ingredients

• 1.5 cups Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Cumin powder
• 0.5 tsp Turmeric powder
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Instructions

1. 1Rinse the 1.5 cups of red lentils under cool running water until the water runs clear. Set aside.
2. 2Heat the 1 tbsp of olive oil in a large heavy-bottomed pot over medium heat, about 250°F (121°C). Add the 1 medium onion, 1 medium carrot, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes. The vegetables should be tender but not browned.
3. 3Add the 3 cloves of minced garlic, 1 tsp of cumin powder, and 0.5 tsp of turmeric powder to the pot. Cook, stirring constantly, until fragrant, about 1 minute. The spices will become very aromatic.
4. 4Pour in the rinsed 1.5 cups of red lentils and the 6 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
5. 5Carefully 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.
6. 6Stir in the 2 tbsp of lemon juice, 1 tsp of salt, and 0.5 tsp of black pepper. Taste and adjust seasoning if needed.
7. 7Ladle the hot soup into bowls. Garnish each serving with 2 tbsp of fresh cilantro before serving.

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