Shorbet Adas: Middle Eastern Lentil Soup

Ingredients

Red lentils

1 cup

Olive oil

2 tablespoons

Onion

1, medium, finely chopped

Garlic

2 cloves, minced

Cumin

1 teaspoon

Vegetable broth

4 cups

Lemon juice

1 tablespoon

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Rinse the lentils thoroughly under cold water until the water runs clear. This step is essential to remove any impurities and excess starch.
2. In a large soup pot, heat the olive oil over medium heat.
3. 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.
4. Stir in the cumin and let it cook for a minute to unlock its full aroma.
5. Add the rinsed lentils and vegetable broth to the pot. Increase the heat and bring the mixture to a boil.
6. 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.
7. Using an immersion blender or a regular blender, blend the soup until it reaches a smooth consistency. Be careful while blending hot liquids.
8. Stir in the lemon juice and season the soup with salt, according to your preference.
9. 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.