187min 4 ppl
Shorbat Adas (Lebanese Red Lentil Soup)
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 10g
Carbs 26g
Fats 5g
About this dish
This velvety red lentil soup is a fixture of Lebanese tables, built on softened onion, garlic and warm spices before the lentils simmer down to a silky, blended finish. A squeeze of lemon at the end sharpens every spoonful.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely diced1 whole
- Garlic clovescrushed3 clove
- Lemon juicefreshly squeezed2 tbsp
- Fresh Corianderchopped, to serve10 g
Dried Goods
- Red Lentilsrinsed250 g
- Water1200 ml
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Coriander1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground1 pinch
Oils & Condiments
- Olive oil2 tbsp
Utensils
- Large saucepan
- Stick blender
- Ladle
Method
1
Rinse the red lentils in a sieve under cold running water until the water runs clear.
Approx. 3 minutes
2
Finely dice the onion.
Approx. 4 minutes
3
Heat the olive oil in a large saucepan over a medium heat and fry the onion for 6 minutes, until softened.
Approx. 6 minutes
4
Add the garlic, ground cumin and ground coriander and fry for 1 minute, until fragrant.
Approx. 1 minute
5
Add the rinsed lentils and water, bring to the boil, then reduce the heat and simmer for 25 minutes, until the lentils have completely broken down.
Approx. 25 minutes
6
Blend the soup with a stick blender until smooth.
Approx. 3 minutes
7
Stir in the lemon juice and season with fine sea salt and black pepper.
Approx. 2 minutes
8
Ladle into bowls and scatter over the fresh coriander.
Approx. 2 minutes
