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Jordanian Lentil and Vegetable Soup
Shorbat Adas
A hearty and comforting soup made with red lentils, vegetables like carrots, celery, and potatoes, and aromatic spices such as cumin, coriander, and turmeric. This soup is a staple in Jordanian cuisine, often enjoyed during colder months or as a light meal.
ð§ ææ
- 3 tablespoons Olive oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 teaspoon Ground cumin
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Turmeric powder
- 1.5 cups Split red lentils(rinsed)
- 1 stalk Celery stalk(chopped)
- 1 medium Carrot(peeled and chopped)
- 1 large Potato(peeled and chopped)
- 8 cups Vegetable broth
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley or cilantro
ðšâð³ äœãæ¹
- 1
Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.
- 2
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 5-7 minutes.
- 3
Stir in the ground cumin, coriander, and turmeric powder. Cook for about 1 minute until fragrant.
- 4
Add the chopped celery, carrot, and potato to the pot. Mix well with the spices.
- 5
Add the rinsed red lentils and pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, or until the lentils and vegetables are tender.
- 6
Season the soup with salt and pepper to taste. For a creamier texture, you can partially blend the soup using an immersion blender.
- 7
Serve hot, garnished with fresh parsley or cilantro.
ð¡ ããã®ã³ã
- âFor a richer flavor, chicken broth can be used instead of vegetable broth.
- âAdd a pinch of chili flakes for a hint of spice.
- âThis soup can be made ahead of time and reheated.
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- Add other vegetables like zucchini or sweet potato.
- A squeeze of lemon juice can be added before serving for brightness.