This lentil soup, known as shorbat adas, is often served during Ramadan, and has many variations across the Middle East. Our take is blended lightly to retain texture and is served with yoghurt for freshness. Try topping it with chilli for a little heat.
- 40 gm butter
- 1 red onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander seeds
- 1 tsp ground turmeric
- 1.75 litres (7 cups) chicken or vegetable stock
- 300 gm (1½ cups) red lentils
- Finely grated rind and juice of 1 lemon
- Olive oil, for drizzling
- Greek-style yoghurt, chopped coriander and toasted Turkish bread, to serve
- 1Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic, season to taste, and sauté until onion is translucent (3-4 minutes). Add spices and cook, stirring often, until fragrant (1-2 minutes), then add stock and bring to the boil. Add lentils, reduce heat to medium, and simmer, stirring occasionally, until lentils are soft and starting to break down (14-16 minutes).
- 2Remove from the heat, add lemon rind and juice, then blend with a hand-held blender until a coarse purée (the soup should still have some texture). Divide among bowls and serve topped with olive oil, yoghurt and coriander with toasted Turkish bread on the side.
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