Shorbat adas is a hearty Lebanese soup made by slowly cooking red lentils with onion and cumin, then finishing with lemon. Made in one big pot, it stretches easily to feed a large gathering.
Heat the olive oil in a large pot and sauté the onion and carrot for 8 minutes until soft, then stir in the cumin and cook for 1 more minute.
Add the rinsed lentils, water and salt, bring to a boil, then lower the heat and simmer, stirring occasionally, for 60 minutes until the lentils fully break down.
Stir in the lemon juice just before serving and serve hot.
Stir the lentils occasionally, or they will catch on the bottom of the pot and taste scorched. Add the lemon just before serving, since it loses its sharpness if added too early. Allergens: this recipe contains none of the main allergen groups.
Blending the soup smooth makes it easier to ladle out at a large gathering; adding an extra cup of water helps if you do this.
Admin DadaGastro · verified in test kitchenBüyük tencerede yaptım ve on iki kişilik davete rahatça yetti, kimyonlu koku mutfağa yayılınca herkes ne piştiğini sordu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.