Can I make this soup vegetarian/vegan?
Yes, this recipe is naturally vegan as written, using vegetable broth.
LUNCH
Jordanian Lentil Soup with Lemon and Cumin (Shorbat Adas)
This comforting Jordanian Lentil Soup, known as Shorbat Adas, is a staple in Middle Eastern cuisine. It's a hearty and flavorful dish, perfect for a light lunch or a warming appetizer, featuring the bright zest of lemon and earthy cumin.
HOW TO MAKE IT
Let's cook.
01
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
02
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, or until softened and translucent.
03
Add the minced garlic, ground cumin, and turmeric powder to the pot. Sauté for 1 minute, stirring constantly, until fragrant.
04
Stir in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender.
05
Remove the pot from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
06
For a smoother soup, use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer half of the soup to a regular blender and blend until smooth, then return to the pot and stir to combine. Serve hot.
About This Recipe
This comforting Jordanian Lentil Soup, known as Shorbat Adas, is a staple in Middle Eastern cuisine. It's a hearty and flavorful dish, perfect for a light lunch or a warming appetizer, featuring the bright zest of lemon and earthy cumin.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, toast a pinch of cumin seeds in a dry pan for 30 seconds before adding them to the soup. A swirl of good quality olive oil just before serving enhances the richness.
Easy Substitutions
If you don't have vegetable broth, water can be used, though the flavor will be milder. You can substitute red lentils with yellow lentils, but cooking time might vary slightly. For a touch of heat, add a pinch of cayenne pepper.
Storage & Reheating
Store leftover Shorbat Adas in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this Jordanian Lentil Soup with warm pita bread for dipping. A sprinkle of fresh chopped parsley or cilantro adds a vibrant garnish. A side of sliced radishes or green onions can provide a refreshing crunch. You can also serve it with a dollop of plain yogurt or a drizzle of chili oil for an extra kick.
Common Mistakes
Overcooking the lentils can make them mushy and lose their texture, so keep an eye on the simmering time. Not rinsing the lentils thoroughly can lead to a cloudy soup. Forgetting the lemon juice or adding too little will result in a flat flavor; it's crucial for brightness. Not seasoning adequately throughout the cooking process can leave the soup bland.
Frequently Asked Questions
Do I need to soak the red lentils?
No, red lentils cook quickly and do not require soaking.
Can I add other vegetables?
Absolutely! Diced carrots or celery can be added along with the onion for extra nutrients and flavor.
MORE TO KNOW
The key to a truly authentic Shorbat Adas is the balance of earthy cumin and bright lemon. Don't be shy with the lemon juice; it's what gives the soup its characteristic tang and cuts through the richness of the lentils. Blending part of the soup creates a creamy texture while still retaining some of the lentil's integrity, offering a satisfying mouthfeel. If you prefer a completely smooth soup, blend all of it.
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