Shorbat Adas

Recipe 10 minPreparation Time 35 minCooking Time

Shorbat Adas

10 minPreparation Time 35 min Cooking Time

About this Recipe

This classic Middle Eastern red lentil soup is said to have been around since biblical times. It makes for a nourishing warm and spicy meal on cozy days.

The Benefits

Red lentils are rich in fiber, protein and phytochemicals, which help stabilize blood sugars and improve digestive, immune, and cardiovascular health. The spices flavoring the soup provide antimicrobial benefits.

Ingredients

4 SERVES

1 Tbsp (14 g) salted butter
1 Tbsp (15 ml) extra virgin olive oil
1 (225 g) large onion, diced
1 bay leaf
2 cloves
1/2 tsp turmeric
1 tsp cumin powder
1/2 tsp coriander powder
1 (140 g) large carrot, diced
1½ cups (285 g) split red lentils, washed and soaked for 30 minutes
2 Tbsp (25 g) unpolished rice, any variety, washed
5 cups (1.2 L) water
Salt
Freshly ground black pepper
3 Tbsp (45 ml) milk (optional)
A few springs of fresh cilantro or parsley
1 lemon

Directions

Step 1

In a heavy-bottomed pot or Dutch oven, melt the butter with the oil over medium heat. As soon as the butter melts, add the onions.
Step 2

Sweat the onions and cook, stirring occasionally, until they begin to brown around the edges, 5 to 7 minutes. Add the bay leaf and clove; sauté for a minute. Then add the turmeric, cumin, and coriander and sauté for another minute. Add the carrots (or any other vegetables of your choice) and give a good stir.
Step 3

Add the lentils, rice, and water, and stir in 1 tsp salt. Partly cover the pot and cook over low heat until both the lentils and rice are completely tender (mushy even), stirring occasionally, about 25 minutes. If it’s too thick for you, add more water.
Step 4

Season with freshly ground pepper and add salt to taste. Remove from the heat and stir in the warm milk (if using). For a creamier version, blend the soup with an immersion blender (or in a blender). This is best done once the soup has cooled down. Heat again just before serving. Serve warm, garnished with cilantro or parsley and a generous squeeze of lemon juice.