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Libyan Lentil Soup
Shorba Adas
A hearty and comforting lentil soup, a staple in Libyan cuisine, often seasoned with cumin and served with a squeeze of lemon.
ð§ ææ
- 300 g Red lentils(rinsed)
- 1 medium Onion(chopped)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 3 cloves Garlic(minced)
- 1.5 liters Vegetable broth
- 2 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 1 Lemon(cut into wedges, for serving)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the rinsed red lentils, ground cumin, ground coriander, and turmeric. Cook for 1 minute, stirring constantly, to toast the spices.
- 4
Pour in the vegetable broth. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender.
- 5
Season with salt and black pepper to taste.
- 6
For a smoother soup, you can use an immersion blender to partially or fully blend the soup. Alternatively, transfer a portion to a regular blender and blend before returning to the pot.
- 7
Serve hot, garnished with fresh chopped parsley and a wedge of lemon on the side for squeezing.
ð¡ ããã®ã³ã
- âRed lentils break down easily, creating a naturally thick and creamy soup.
- âDon't skip rinsing the lentils to remove any debris.
- âA squeeze of fresh lemon juice at the end brightens the flavors.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cayenne pepper for a touch of heat.
- Include a bay leaf while simmering for added depth of flavor.
- Serve with crusty bread for dipping.