Ingredients
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3 tbsp avocado oil
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1 lg yellow onionchopped
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3 cloves garliccrushed
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1 1/2 tsp ground cumin
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1 1/2 tsp ground coriander
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1/2 tsp turmeric powder
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pinch ground chili powder
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1 3/4 cups red lentilsrinsed
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1 bunch celery leavessub 2 stalks chopped celery
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1 lg carrotpeeled and chopped
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2 potatoes(optional) any type
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8 cup vegetable brothor chicken broth
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to taste Salt and pepper
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For serving:
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lemon wedges
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Olive Oiloptional
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fresh parsleyoptional
Directions
Shorbat Adas is a traditional Middle Eastern soup that is incredibly easy to make but also nutrient dense and full of flavor. In Persian culture, this dish is used to break fast at the end of a day of worship. To make this soup, you only need a few ingredients, which you are likely have at home, as well as red lentils and some stock. Simmer for 30 minutes, blend, and you have a hearty soup… great for a cold day or whenever you want something healthy and delicious!
How to Make Shorbat Adas:
- Using a fine mesh strainer, rinse the 1 3/4 cup red lentils until the water runs clear. Set the strainer on a towel to dry while you start the soup.
- In a large stockpot over a medium heat, heat the 3 tablespoons of avocado oil.
- Add the chopped onions and cook until soft and translucent.
- Stir in the 3 crushed garlic cloves, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and a pinch of chili powder. Stir to combine.
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Stir in the rinsed red lentils.
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Add the bunch of celery leaves, carrot, 8 cups broth, salt, and pepper.
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Stir to combine.
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Cover the pan and simmer for 30 minutes.
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After 30 minutes, use an immersion blender to purée the soup completely.
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Serve with cilantro and a squeeze of lemon.
