Shorbat adas is a hearty Lebanese soup made by simmering red lentils with onion and cumin, then finishing with lemon. It can be prepared in a large pot to serve a crowd.
Heat the olive oil in a large pan. Sauté the onion and carrot for 8 minutes, until softened. Add the cumin and cook for 1 minute more.
Add the rinsed lentils, water and salt, then bring to a boil. Reduce the heat and cook for 60 minutes, stirring from time to time, until the lentils have completely broken down.
Stir in the lemon juice just before serving and serve hot.
Stir the lentils from time to time so they do not stick to the bottom of the pan and develop a burnt smell. Add the lemon just before serving; its acidity fades if added too early. Allergen note: this recipe contains none of the major allergens.
Büyük tencerede yaptım ve on iki kişilik davete rahatça yetti, kimyonlu koku mutfağa yayılınca herkes ne piştiğini sordu.
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