Shorbat Adas
A hearty Lebanese lentil soup made with red lentils, rice and vegetables, warmed by the fragrant spice of cumin and brightened with a tangy squeeze of lemon.
Ingredients
- red lentils300 g
- round-grain white rice100 g
- onion1 pcs
- carrot1 pcs
- garlic2 cloves
- olive oil2 tbsp
- ground cumin1 tsp
- ground turmeric0.5 tsp
- black pepper (ground)0.5 tsp
- salt1 to taste
- water1800 ml
- lemon1 pcs
- parsley10 g
Instructions
Rinse the red lentils and rice separately until the water runs clear. Finely chop the onion, dice the carrot into small cubes, and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened, then add the garlic and sauté for another minute.
Stir in the lentils, rice and carrot. Add the cumin, turmeric, black pepper and salt, stir well and cook for 2–3 minutes to let the spices release their aroma.
Pour in the water, bring to a boil, and skim off any foam if needed. Cover with a lid, reduce the heat to low and simmer for 20 minutes, until the lentils and rice are completely tender.
Remove the pot from the heat. Squeeze in the lemon juice, stir, and adjust the salt to taste.
For a creamier texture, blend the soup briefly with an immersion blender, leaving it either smooth or with small bits of vegetables.
Ladle the shorbat adas into bowls and serve hot. Garnish each portion with chopped parsley, if desired.
More recipes
Batata Harra
Golden, crispy potatoes tossed with fiery chili, garlic, lemon and fresh cilantro — a vibrant Lebanese appetizer or side dish.
Grilled Kofta
Juicy Lebanese kofta made with ground beef, onion, fresh herbs and sumac, seared to a golden crust on a hot grill.
Kibbeh Arras
Crispy Lebanese torpedoes with a thin bulgur-and-lamb shell, a juicy lemony filling, and toasted pine nuts.
Kibbeh bi Saniyeh
Baked Lebanese kibbeh with a delicate fine bulgur shell, a spiced lamb filling with onion, and toasted pine nuts.