Shorbat adas

The Middle East's red lentil soup: cumin-scented, silky-smooth, finished with a sizzle of lemon and olive oil

Origin: Levant

From the journey of Lentils.

Shorbat adas, simply 'lentil soup' in Arabic, is one of the defining dishes of the Arab world. It is eaten from Morocco to Iraq, varies by region and family, but its identity is consistent: silky, golden-orange red lentils, heavily perfumed with cumin and turmeric, finished with a generous pour of olive oil and a squeeze of lemon. In Lebanon, Syria, Palestine, and Jordan it is the soup of Ramadan iftar tables, of winter evenings, of convalescence, and of everyday abundance. Some versions are chunky; the most beloved are blended to a glossy, velvet smoothness.

Ingredients

Base

  • 400 g red lentils, rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 1.5 litres vegetable or chicken stock

Spices

  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper

For cooking

  • 3 tbsp olive oil

Finish

  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil, to finish

Garnish

  • 1 tsp ground cumin, extra for garnish

To serve

  • 4 slices crusty bread or pita, to serve

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 8 minutes until soft and lightly golden.
  2. Add the garlic, cumin, turmeric, coriander, and cayenne. Stir for 60 seconds until fragrant.
  3. Add the rinsed lentils and stock. Bring to a boil then reduce to a steady simmer. Cook for 25 minutes until the lentils are completely soft and beginning to dissolve.
  4. Use a stick blender to blend the soup until completely smooth and silky. Alternatively, blend in batches in a standing blender.
  5. Return to the heat. Season generously with salt and stir in the lemon juice. Add more water or stock to achieve the consistency you want.
  6. Ladle into bowls. Swirl over extra virgin olive oil and dust with ground cumin. Serve immediately with warm bread.

Notes

Regional variations are significant: Iraqi versions often include tomato paste; Egyptian shorbat ads leans heavily on cumin and lemon; Yemeni versions use hawaij spice blend. All are built on the same soul: the humble red lentil, transformed by heat and spice into something golden and nourishing.

The Gastrographer

The Gastrographer

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