Shorbat Adas
Red Lentil Soup with Cumin and Lemon
Shorbat adas is the soup that opens the fast at Ramadan tables across Palestine and the wider Levant, though it is loved just as much on any ordinary winter evening. Red split lentils melt down as they simmer with onion, garlic, and cumin, then a spoonful of turmeric turns the pot a warm gold before everything is blended into a smooth, comforting puree. What makes it sing is lemon, squeezed in generously at the end to lift the earthiness of the lentils, and a handful of crisp fried pita scattered over each bowl. It is nourishing, gentle, and quick to make, which is exactly why it has stayed on the table for so long.
Method
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, for 6 to 8 minutes, until soft and pale gold. Stir in the garlic, cumin, and turmeric and cook for about 1 minute more, until fragrant.
Add the rinsed lentils and stir to coat them in the oil and spices. Pour in the water or vegetable stock and add the salt and pepper. Raise the heat and bring to a boil, skimming off any foam that rises to the surface.
Lower the heat to a gentle simmer, cover partway, and cook for 25 to 30 minutes, stirring now and then, until the lentils have completely broken down and the soup is soft. Add a splash more water during cooking if it thickens too much.
Blend the soup until smooth, using an immersion blender right in the pot or working in batches in a countertop blender and returning it to the pot. Set it over low heat, taste, and adjust the salt. The soup should be pourable but not thin, so loosen it with a little hot water if needed.
While the soup finishes, make the croutons. Heat the 2 tablespoons olive oil in a skillet over medium heat and fry the pita squares, tossing often, for 3 to 4 minutes, until golden and crisp. Drain on paper towels.
Stir the lemon juice into the pot off the heat, starting with about half and adding more to taste. The soup should taste bright and lively.
Ladle into bowls and dust each with a little cumin. Scatter the fried pita over the top, add a spoonful of chopped parsley, and serve with lemon wedges so everyone can add more to their liking.
Cook’s notes
- To keep the soup fully gluten-free, serve the fried pita croutons on the side rather than in the pot, since the pita contains wheat. The soup itself, made with water or vegetable stock, stays vegan and gluten-free.
- Be generous with the lemon. Its brightness is what balances the earthy lentils, so add it in stages and keep tasting until the soup lifts.
- For a thinner, brothier soup common in some homes, leave it unblended or blend only part of it and stir the rest back in.
- Rinsing the lentils well and skimming the foam early gives a cleaner color and a smoother finish.
More looks
Swipe for more
