Lebanese Lentil and Lemon Soup (Shorbat Adas)
Ah, the Lebanese lentil and lemon soup, a true hug in a bowl! As you make it, your kitchen will fill with the aroma of cumin and turmeric, spices that warm the soul. It's a comforting dish often enjoyed as a starter at family meals or in winter to warm up. To answer a common question: yes, Lebanese hummus stands out for its ultra-creamy texture and generous drizzle of olive oil, often topped with parsley and paprika. As for fattoush, it's the quintessential Lebanese salad with its toasted pita bread and sumac dressing. But here, let yourself be carried away by this tangy and velvety soup, a true treasure of Levantine cuisine.
Ingredients
- green or brown lentils200 g
- onion1 large
- carrot2
- potato1 medium
- garlic2 cloves
- ground cumin1 teaspoon
- ground turmeric1/2 teaspoon
- vegetable broth1 liter
- lemon juice3-4 tablespoons
- olive oil2 tablespoons
- saltto taste
- black pepperto taste
- fresh parsleya few sprigs
Instructions
- 1
Rinse the lentils under cold water and drain. Peel and dice the onion, carrots, and potato into small cubes.
- 2
In a large pot, heat the olive oil over medium heat. Add the onion and crushed garlic, sauté for 2 minutes until translucent.
- 3
Add the carrots, potato, cumin, and turmeric. Stir and cook for 2 minutes.
- 4
Pour in the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer covered for 25-30 minutes.
- 5
Blend the soup until smooth. Return to the pot, season with salt, pepper, and add the lemon juice.
- 6
Serve hot, garnished with parsley and a drizzle of olive oil.
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