Red Lentil Soup (Shorbat Adas)
A comforting Middle Eastern red lentil soup made with vegetables, warming spices, and fresh lemon juice.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
6
Ingredients
- 2 cups red lentils, rinsed
- 1 large onion, chopped
- 1 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp ground coriander
- 0.25 tsp paprika
- 6 cups vegetable broth
- 1 tbsp fresh lemon juice
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 Fresh parsley for garnish
- 1 Lemon wedges for serving
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- 3
Stir in the garlic and cook for 1 minute.
- 4
Add the cumin, turmeric, coriander, and paprika. Cook for 30 seconds until fragrant.
- 5
Add the rinsed lentils and vegetable broth.
- 6
Bring to a boil, then reduce to a gentle simmer.
- 7
Cook for about 25 minutes until the lentils are very soft.
- 8
Blend the soup until smooth using an immersion blender or countertop blender.
- 9
Stir in the lemon juice, salt, and black pepper.
- 10
Serve hot with chopped parsley and fresh lemon wedges.
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