Shorbat Adas - Ramadan Lentil Soup
Shorbat Adas - Ramadan Lentil Soup - Shorbat Adas is a Soup that is enjoyed all over the Middle East, especially at the Iftar meal during Ramadan. It is also served as a free starter in Middle Eastern restaurants all over the World. There are endless variations such as Turkish Mercimek Corbasi but for the most part, this Vegetarian soup is made with few simple ingredients and makes for the most comforting and delicious starter or main.
Ingredients
- 1 - 2 tablespoon Oil Olive, Avocado or Vegetable
- 1 Onion diced into small cubes
- 1 tablespoon Garlic Paste
- 2 large Carrots peeled and diced
- Salt
- ⅛ teaspoon Ground Black Pepper
- 2 Stock Cubes I use Chicken, Veg is great too (see note 1)
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Turmeric
- 1 ½ cup Red Lentils Washed and drained
- 6 cups Boiled Water
- ¼ Lemon
Instructions
- Step 1: Sauté the Onion and Garlic, over low heat for around 10 minutes. You want the Onions to soften and start turning golden at the edges. This will create the most delicious flavour base.
- Step 2: Add the Carrots and saute for a few more minutes to bring out their natural sweetness.
- Step 3: Add Stock Cubes, Salt, Pepper, Turmeric, Ground Cumin and Lentils. Cook for 1-2 minutes, crushing the Stock cubes into the pot.
- Step 4: Add boiled Water. Simmer for 25 minutes until lentils are softened (Keep an eye on them and keep topping up the Water). Blend and finish with a spritz of lemon.
Notes
Note 1: Check to see if there is Salt in the stock cube and adjust seasoning accordingly.
Note 2 : You’ll find that the lentils will have almost broken down but to get that luxurious, silky and creamy mouth feel, we blend it using a stick blender.
Variations
There are many variations of this recipe by Country/Region. You can also mix things up and add whatever Veggies you like. Popular variations include adding Celery or Potato. Here are some other popular variations:-
- In Oman, it is often made with Bone Broth and Barley or Oats.
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- In Lebanon (Shorbat al Adas bil Hammud), Swiss Chard and Potatoes are added. They also have a version which is also popular in Syria that is made with Pasta/Tagliatelle known as Rishta Bil Adas.
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- In Turkey, Lentil Soup is known as Mercimek Corbasi in which there is Dry Mint and Tomato Puree added. They also have a version with added Bulgur, Rice and Peppers known as Ezogelin Corbasi.
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- In Algeria, Lamb is added and it is known as Shorba Frik.
How to serve it
Any time I make this recipe, I always wonder why I don’t make it more often. It’s so good. It is also healthy, hearty, super economical, freezes well and can be adapted easily. Serve the soup topped with Olive Oil, Parsley, Pepper Flakes, Cumin and with either:-
- Toasted Pitta Chips
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- Croutons
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- Toasted buttered Bread
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- Crispy Fried Onions
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- Fried Samosa Leaves
Storage
Shorbat Adas will keep for 4-5 days in the fridge which makes it ideal as a make ahead recipe especially during Ramadan when the energy levels are low. It also freezes well for 3 - 4 months.Top Tip
Start checking if the lentils are done at around 25 minutes. Keep topping up the Water to ensure they don’t stick to the bottom of the pot.Nutrition
Calories: 325kcalCarbohydrates: 52gProtein: 20gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 0.3mgSodium: 509mgPotassium: 884mgFiber: 24gSugar: 5gVitamin A: 6051IUVitamin C: 12mgCalcium: 76mgIron: 6mg
Tried this recipe?Let us know how it was!
