Teresa's Recipes
Shorbet Adas: Middle Eastern Lentil Soup
Shorbet Adas, a heart-warming traditional Middle Eastern lentil soup, is a culinary gem that captivates the palate with its delicate balance of flavors. The rustic charm of red lentils is enhanced by the aromatic allure of cumin and garlic, while a squeeze of lemon adds a bright citrusy note. Finished with a sprinkle of fresh cilantro, this soup is not just nourishing but a celebration of simple, wholesome ingredients.
Ingredients
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1, medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 4 cups Vegetable broth
- 1 tablespoon Lemon juice
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 210
- Fat: 4.5g
- Carbs: 32g
- Protein: 13g
- Sodium: 750mg
- Sugar: 3g
Instructions
- Rinse the lentils thoroughly under cold water until the water runs clear. This step is essential to remove any impurities and excess starch.
- In a large soup pot, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic to the pot. Sauté the mixture until the onion becomes translucent and the garlic releases its fragrance.
- Stir in the cumin and let it cook for a minute to unlock its full aroma.
- Add the rinsed lentils and vegetable broth to the pot. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the lentils are tender and fully cooked.
- Using an immersion blender or a regular blender, blend the soup until it reaches a smooth consistency. Be careful while blending hot liquids.
- Stir in the lemon juice and season the soup with salt, according to your preference.
- Serve this comforting soup hot, garnished with fresh cilantro leaves. Enjoy it as a starter or as a main dish with some warm bread on the side.