Shorbat Adas, Levantine Red Lentil Soup with Cumin and Lemon

What you need

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 250 g (1 1/4 cups) red lentils, rinsed
• 1.2 l (5 cups) vegetable or chicken stock, or water
• 1 tsp salt
• 2 tbsp lemon juice
• 1 handful fresh parsley, chopped

Method

Restated from the original video

1. 1

   Warm 2 tbsp of the oil in a large pot on medium heat. Add the onion and carrots and cook, stirring, until the onion is soft and golden at the edges, 6-8 min.

2. 2

   Add the garlic, cumin and turmeric and stir for 30 seconds until fragrant.

3. 3

   Add the lentils, stock and salt, and bring to a boil. Skim off any foam.

4. 4

   Lower the heat and simmer, partly covered, until the lentils have fallen apart and the carrots are tender, 20 min.

5. 5

   Blend the soup with an immersion blender until mostly smooth, leaving a little texture. Thin with hot water if it is too thick.

6. 6

   Stir in the lemon juice and taste for salt.

7. 7

   Ladle into bowls, drizzle with the remaining oil and scatter parsley on top.

Imported from veggiedesserts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.