Shorbat Adas (Syrian Red Lentil and Vegetable Soup)
A comforting and nutritious Syrian red lentil soup, enriched with vegetables and warm spices. It's a staple in Syrian households, known for its simplicity and wholesome flavor.
🧂 Ingredients
- 1.5 cups Red lentils(rinsed)
- 6 cups Vegetable broth
- 1 medium Onion(chopped)
- 2 medium Carrots(chopped)
- 2 medium Celery stalks(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1/2 tsp Turmeric
- to taste Salt
- to taste Black pepper
- to taste Lemon juice(for serving)
- 2 tbsp Fresh parsley or cilantro(chopped, for garnish)
👨🍳 Instructions
- 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.
⏱️ 10 minutes - 2
Add minced garlic, cumin, and turmeric to the pot. Cook for another minute until fragrant.
⏱️ 1 minute - 3
Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
💡 Tip: Ensure lentils are well-rinsed to remove any debris. - 4
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down.
⏱️ 30 minutes - 5
Season the soup with salt and black pepper to taste. For a smoother consistency, you can use an immersion blender to partially or fully blend the soup.
💡 Tip: Blending is optional; some prefer a chunkier soup. - 6
Ladle the soup into bowls. Serve hot, garnished with fresh chopped parsley or cilantro and a generous squeeze of fresh lemon juice.
💡 Tip: Lemon juice is essential for brightening the flavors.
💡 Pro Tips
- ✓Don't skip rinsing the lentils; it helps remove any bitterness.
- ✓Adjust the amount of broth to achieve your desired soup consistency.
- ✓A touch of cayenne pepper can be added for a hint of heat.
- ✓This soup freezes well.
🔄 Variations
- Add a diced potato along with the carrots for extra heartiness.
- Stir in a tablespoon of tomato paste with the aromatics for a richer flavor.
- Serve with toasted pita bread or croutons.