Gaza-Inspired Lentil Soup (Shorbet Adas)
Gaza-Inspired Lentil Soup (Shorbet Adas)
Ingredients
For the Soup
- 1 cup red lentils, rinsed well
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
For Serving
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, for garnish
- as needed pita bread, toasted or fried, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are softened and the onion is translucent.
⏱️ 10 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed red lentils, ground cumin, and turmeric powder. Cook for 2-3 minutes, stirring constantly, to lightly toast the spices and lentils.
⏱️ 3 min - 4
Pour in the 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
- 5
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
- 6
Return the soup to the pot (if using a regular blender). Stir in the salt and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Ladle the hot soup into bowls. Drizzle with fresh lemon juice and garnish with chopped fresh parsley. Serve immediately with toasted or fried pita bread on the side.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Gaza-Inspired Lentil Soup (Shorbet Adas)
For the Soup
- 1 cup red lentils, rinsed well
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
For Serving
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, for garnish
- as needed pita bread, toasted or fried, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are softened and the onion is translucent.
⏱️ 10 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed red lentils, ground cumin, and turmeric powder. Cook for 2-3 minutes, stirring constantly, to lightly toast the spices and lentils.
⏱️ 3 min - 4
Pour in the 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 - 5
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 - 6
Return the soup to the pot (if using a regular blender). Stir in the salt and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Ladle the hot soup into bowls. Drizzle with fresh lemon juice and garnish with chopped fresh parsley. Serve immediately with toasted or fried pita bread on the side.
⏱️ 10 min