Levantine cuisine · Soups & Stews

Shorbat Adas

Velvety red lentil soup with cumin and lemon – the warming heart of Levantine cuisine.

Ingredients · for 4 servings

• 250 g red lentils
• 1 onion
• 1 carrot
• 1 potato
• 1 tsp cumin
• 1/2 tsp turmeric
• 3 tbsp olive oil
• 1.2 l vegetable broth
• 1 lemon
• Salt, pepper

Instructions

1. Finely dice the onion, peel and chop the carrot and potato; rinse the lentils in a sieve under cold water.
2. Heat the olive oil in a pot and sauté the onion for 3–4 min until translucent.
3. Stir in the cumin and turmeric and toast for 30 sec until fragrant.
4. Add the lentils, carrot and potato, pour in the vegetable broth and bring to a boil.
5. Cover and simmer gently for 20–25 min, until the lentils completely fall apart.
6. Blend the soup until smooth, season with salt, pepper and plenty of lemon juice.
7. Serve with a drizzle of olive oil and lemon wedges – flatbread makes a great accompaniment.