JORDANIAN SHORBAT (LENTIL) SOUP - RECIPE FROM JORDAN 🇯🇴

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are high in protein and cheaper than lentils.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon cubes are cost-effective.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without extra cost.

Rinse lentils under cold water and drain.

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 red pepper flakes; cook for 1-2 minutes until fragrant.

Add lentils, vegetable broth, and bay leaves; bring to a boil.

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

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.

Stir in lemon juice, salt, and black pepper to taste.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary