Saudi 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
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (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. 2Prepare your vegetables: peel and finely chop 1 large onion, peel and cut 2 medium carrots into 1/2-inch pieces, and trim and cut 2 stalks of celery into 1/2-inch pieces.
3. 3Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 large onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4. 4Add 3 cloves of minced garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices are 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 mixture to a boil.
6. 6Once boiling, 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 started to break down. Stir occasionally to prevent sticking.
7. 7Carefully use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. You can blend it until completely smooth or leave some texture.
8. 8Stir in 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust seasoning if needed.
9. 9Ladle the hot soup into bowls and garnish with 2 tablespoons of fresh cilantro before serving.

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