Velvet Red Lentil Soup (Shorbat Adas)
A silky, soul-warming soup of red lentils simmered with cumin, turmeric, and a squeeze of bright lemon until they melt into a velvety golden puree. Finished with a sizzling drizzle of cumin-infused olive oil, this Middle Eastern staple is the kind of bowl that makes you feel taken care of from the very first spoonful.
Ingredients
- 2 cups red lentils, rinsed until water runs clear
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
+ 12 more ingredients
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking until the onion is softened and translucent, about 5 minutes.
Add the garlic, ground cumin, turmeric, smoked paprika, and cayenne. Stir and cook for 1 minute until fragrant and the vegetables are coated in the spices.
Add the rinsed red lentils, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.
Reduce the heat to low, partially cover, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils have completely broken down and the carrots are tender.
Use an immersion blender to puree the soup until silky smooth. Alternatively, blend in batches in a regular blender, leaving the lid slightly ajar to vent steam.
Stir in the lemon juice, salt, and pepper. The lemon is essential — it lifts the entire bowl. Adjust the consistency with a splash of water or broth if the soup is too thick.
For the cumin sizzle, heat 2 tablespoons of olive oil in a small pan over medium-high heat. Add the cumin seeds and let them sputter and toast for 30 seconds until aromatic and darkened.
Ladle the soup into bowls and drizzle each serving with the sizzling cumin oil. Serve with warm pita bread.
Nutrition Estimate
Per serving • Estimated by Blinner AI