Lebanese Lentil Soup (Shorbat Adas) Recipe

, is a warming, wholesome dish made with red lentils, fresh vegetables, and aromatic spices including cumin and turmeric. Enhanced by a squeeze of fresh lemon juice and garnished with herbs, this soup is naturally vegan and gluten-free, perfect for a nutritious meal or appetizer.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 large garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 1 ½ cup red lentils, rinsed
• 5 cups vegetable broth or hot water
• ¾ to 1 teaspoon salt, to taste
• ⅛ teaspoon freshly ground black pepper, to taste
• ½ lemon, juiced
• Handful chopped cilantro or parsley, for garnish

Directions

1. Heat olive oil over medium heat in a large pot. Add diced onion and cook until softened, about 5 minutes.
2. Stir in cumin, turmeric, and minced garlic. Cook until fragrant, about 1 minute.
3. Add diced carrots, potatoes, rinsed lentils, and stir well.
4. Pour in vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until vegetables and lentils are tender.
5. Optional: Use an immersion blender to puree the soup partially or fully for desired texture.
6. Stir in fresh lemon juice, adjust seasoning as needed.
7. Garnish with chopped fresh cilantro or parsley before serving.

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