Lebanese Lentil Soup (Shorbet Adas)

Rinse the lentils under cold water until the water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic, cumin, coriander, and turmeric; cook until fragrant, about 1-2 minutes.

Add the rinsed lentils and vegetable broth; bring to a boil.

Reduce heat to low, cover, and simmer until lentils are tender, about 25-30 minutes.

Season with salt and black pepper to taste.

Blend the soup with an immersion blender until smooth, or leave it chunky as desired.

Stir in lemon juice and adjust seasoning if necessary.

Serve hot, garnished with chopped parsley.

Equipment Needed

Dietary

Allergens