Shorbat Adas (Lebanese Red Lentil Soup) is a traditional Lebanese recipe for a classic soup of red lentils in an onion, garlic and vegetable stock base flavoured with cumin. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Lebanese Red Lentil Soup (Shorbat Adas).
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Ingredients:
175g red lentils
4 tbsp olive oil, divided
1 yellow onion, chopped
3 garlic cloves, chopped
4 tbsp fresh parsley, chopped
1l vegetable stock
1 tbsp ground cumin
salt to taste
1 lemon, cut in wedges
Method:
Rinse and pick over the lentils.
Heat 2 Tbsp olive oil in a large saucepan over medium-low heat. Add the chopped onion and fry until soft (about 4-5 minutes).
Add the garlic and fresh parsley. Fry for another minute. Add the lentils and stir to combine. Now add the vegetable stock, the cumin and the parsley. Increase the heat and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 30-40 minutes or until the lentils are cooked through.
Using an immersion blender, blend the soup until smooth (I like to remove some of the soup before blending then return this to the mixture so the soup still retains texture). If the soup is too liquid, return to the stove and continue simmering until it has the consistency you like.
Pour into bowls and drizzle with remaining olive oil. Serve with lemon wedges.
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