A velvety smooth red lentil soup seasoned with cumin and turmeric, finished with crispy fried onions and a squeeze of lemon. This nourishing Iraqi soup is pure comfort in a bowl.
Nutrition & Info
Equipment Needed
Instructions
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1
Saute chopped onion, carrots, and garlic in olive oil for 5 minutes until softened.
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2
Add red lentils, cumin, and turmeric. Stir to coat, then add water or broth and bring to a boil.
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3
Reduce heat and simmer for 20 minutes until lentils are completely soft and falling apart.
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4
Blend until smooth using an immersion blender. Season with salt, pepper, and lemon juice.
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5
Fry thinly sliced onion in a little oil until deeply golden and crispy for garnish.
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6
Serve hot, topped with crispy fried onions, a drizzle of olive oil, and fresh mint leaves.
Did You Know?
Shorbat adas is always the first dish served to break the Ramadan fast in Iraqi homes — its gentle warmth and nutrition make it the perfect iftar opener.
Chef's Notes
Equipment Tips
- large pot
- immersion blender or regular blender
- skillet
The Story Behind Shorbat Adas
Lentil soup is one of the most ancient dishes in human history, and Iraq — sitting in the heart of the fertile crescent where lentils were first domesticated — has been making it for at least 8,000 years. Iraqi shorbat adas is distinguished by its silky smooth texture and the essential garnish of crispy fried onions that add crunch and sweetness to every spoonful. During Ramadan, this soup takes on special significance as the traditional first course of iftar, connecting modern Iraqis to their Mesopotamian ancestors.
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