A light, warming lentil soup flavored with turmeric, cumin, and lemon, served as a gentle starter or light meal.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: cilantro, olive oil drizzle, lemon wedge
Accompaniments: bread, crackers
Instructions
-
1
Sauté onion in olive oil for five minutes until softened.
-
2
Add garlic, turmeric, and cumin, cook for one minute until fragrant.
-
3
Add rinsed lentils and water, bring to a boil, then simmer for twenty-five minutes until lentils are tender.
-
4
Season with salt, pepper, and lemon juice. The soup should be brothy, not thick.
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5
Serve in bowls garnished with fresh cilantro and a drizzle of olive oil.
Did You Know?
Ades is the preferred comfort food for Eritreans feeling under the weather, valued for its gentle warmth and easy digestibility.
Chef's Notes
Equipment Tips
- pot
- ladle
- cutting board
Garnishing
cilantro, olive oil drizzle, lemon wedge
Accompaniments
bread, crackers
The Story Behind Ades
Ades is the lighter side of Eritrean lentil cookery, a brothy soup that contrasts with the thick stews like tsebhi birsen and timtimo. This style of soup preparation reflects the diversity of Eritrean cooking techniques, showing that lentils can be transformed into different dishes depending on water ratio and spicing. It has been a household remedy and gentle meal for centuries.
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