Creamy Lentil Soup (Shorbet Adas)

INGREDIENTS

• 1 package of Red Lentils (use 1.5 cups)
• 1 Bouillon Cube
• 2 – 3 Carrots (use 1 cup)
• 1 Onion
• 1 Head of Garlic
• ½ tsp. Turmeric
• 1 Lemon
• 6 cups of Water
• Salt and Pepper
• Cumin
• Oil

Serving Suggestions
• Parmesan cheese
• Hearty Salad
• Fresh Bread

INSTRUCTIONS

1) Prepare all the ingredients before beginning:
– Peel the carrots and slice them into half-moon shapes, about ½ inch thick. You should have 1 cup of carrots after this.
– Separate 2 cloves of garlic, peel and dice
– Peel and dice the onion
– Using a colander, rinse the 1.5 cups lentils in cold water.
– Crush the bouillon cube into powder for easier mixing
2) Add the oil to a large pot. Warm the oil over medium-high heat.
3) Add the 1 cup of sliced carrots, 2 cloves of diced garlic and the diced onion to the warmed oil. Add salt and pepper to taste.
4) Sautee the vegetables and oil for 5 minutes.
5) Add the lentils and saute for 5 minutes.
6) Add the crushed bouillon cube, turmeric, and cumin to the lentils and vegetables. Stir until the spices are mixed in.
7) Add the water and bring to a boil. Once boiling, turn the heat down to a simmer.
8) Cook for 25 minutes.
9) Once the lentils are tender CAREFULLY use one of the top options. The soup will be HOT:
– If you have an immersion blender, puree the lentils until creamy.
– If you have a standing blender, CAREFULLY ladle the soup into the blender and blend for 1 minute.
10) Once blended, serve the soup with a twist of fresh lemon juice on top.

CARROT TIPS

• Top with soup with plain Greek yogurt or coconut milk
• Sprinkle fresh herbs like parsley or dill on top
• Add more root vegetables – like potatoes or yams – at the start of the recipe
• Creamy Lentil Soup, also known as Shorbet Adas, is a traditional Middle Eastern soup that is often eaten during the month of Ramadan. Consider finishing your meal with a traditional dessert like fresh melon, rice pudding, or baklava.

• Back