👨‍🍳 Instruktioner

1. 1

   Heat olive oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
2. 2

   Add the minced garlic, diced carrots, chopped tomatoes, and chopped bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

   ⏱️ 5 minutes
3. 3

   Stir in the ground cumin, turmeric, ground coriander, and paprika (if using). Cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add the rinsed red lentils and vegetable broth or water to the pot. Bring the mixture to a boil.

   💡 Proffstips: Ensure lentils are well rinsed to remove any debris.
5. 5

   Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened.

   ⏱️ 40 minutes

   💡 Proffstips: Stir occasionally to prevent sticking.
6. 6

   Season the soup with salt and black pepper to taste. If a smoother consistency is desired, you can blend half or all of the soup using an immersion blender or a regular blender (be cautious when blending hot liquids).

   💡 Proffstips: Blend in batches if using a regular blender, and do not fill the blender more than halfway.
7. 7

   Ladle the soup into bowls. Garnish with fresh chopped cilantro and serve hot with lemon wedges on the side.

   💡 Proffstips: Shurbat Cadas is delicious served with Somali flatbread (canjeero), naan, or crusty bread.