Shorabat Addas aka Lentil Soup w/ Cumin & Lemon
Soup • Juice, Lentils, Spices, Stock, Vegetable
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Ingredients
- 1 cup dried green lentils, rinsed and drained
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh cilantro
Directions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
- Add rinsed lentils and vegetable broth, bringing to a boil.
- Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
- Stir in lemon juice, sea salt, and black pepper, adjusting seasoning as needed.
- Garnish with chopped cilantro before serving.
Notes
- Opt for a squeeze of extra lemon to brighten the flavors or serve with a dollop of yogurt for creaminess. The soup’s texture is hearty yet smooth, with the cumin adding a warm depth and the lemon a refreshing zing.
- Shorabat Addas or Adas Bil Hamod
