Gazan-Style Lentil Soup (Shorbet Adas)
Gazan-Style Lentil Soup (Shorbet Adas)
Ingredients
- 1 1/2 cups red lentils, rinsed
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin, ground
- 1/2 teaspoon turmeric, ground
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 2
Add the minced garlic, ground cumin, and ground turmeric to the pot. Cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min
- 3
Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down.
⏱️ 30 min
- 4
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min
- 5
Return the blended soup to the pot. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Serve immediately with warm pita bread or crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gazan-Style Lentil Soup (Shorbet Adas)
- 1 1/2 cups red lentils, rinsed
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin, ground
- 1/2 teaspoon turmeric, ground
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 2
Add the minced garlic, ground cumin, and ground turmeric to the pot. Cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 3
Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down.
⏱️ 30 min - 4
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min - 5
Return the blended soup to the pot. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Serve immediately with warm pita bread or crusty bread.
⏱️ 1 min