Lentil Soup (Shorbat Adas)
Whenever I’d watch my mom make lentil soup, I was always impressed with how quickly she was able to get it on the table for dinner. Within 30 minutes, a mound of dried, red lentils would turn into the creamiest bowl of soup. The creaminess comes from blending the lentils once cooked – no dairy is added (making this a very good vegan option if you use vegetable broth instead of chicken broth). Even more impressive is how filling this soup is. This is because of the small, but nutritionally mighty member of the legume family, lentils. Lentils are a good source of cholesterol-lowering fiber, protein, B-vitamins, iron and several other important minerals. Compared to other types of dried beans, lentils are quick to prepare and they easily absorb a variety of flavors. With only a few ingredients, this soup turns pantry staples into liquid gold in no time flat, and at a very affordable cost I may add. This is a recipe that you will want to have on hand for weekly meals – it’s quick, nutritious and delicious.
- 2 cups dried red lentils
- 2 tbsp olive oil
- 2 medium sized onions or one large, chopped
- 2 tsp salt
- 9 cups vegetable or chicken broth*
- 1 tsp cumin
- 1 tbsp turmeric
- 1/2 lemon, juiced
- Rinse and strain lentils in a coriander.
- Heat a large pot on medium heat. Pour olive oil in pot. Add onion and saute until translucent, avoid browning the onions.
- Add lentils and briefly mix with sautéed onion mixture. Stir in salt, cumin, turmeric and lemon juice.
- Now add vegetable/chicken stock and bring to a boil. Once it reaches a boil, reduce heat to a simmer. Simmer on medium-low heat for about 25-30 minutes, until lentils are fully cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pot.
- Once the lentil cooking is completed, pour soup into a blender and blend until smooth.
- Serve in a bowl. Decorate each bowl with a squeeze of lemon, a pinch of cumin and/or a parsley sprig as desired.