Saudi Lentil Soup (Adas)

Ingredients

• 1.5 cups Red lentils
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 3 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 6 cups Vegetable broth
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1/4 cup Fresh cilantro (optional, for garnish)

Instructions

1. 1Measure 1.5 cups of red lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Peel and finely dice the 1 medium onion, 1 medium carrot, and 1 medium potato. Peel and mince the 3 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced 1 medium onion, 1 medium carrot, and 1 medium potato. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables begin to soften and the onion looks translucent.
4. 4Add the minced 3 cloves of garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1.5 cups of red lentils and 6 cups of vegetable broth to the pot. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are very tender and have started to break down.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired smoothness. You can leave some texture or blend until completely smooth.
7. 7Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust seasoning if needed.
8. 8Ladle the hot soup into bowls. If using, garnish with 1/4 cup of fresh cilantro before serving.

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