Shorbat Adas — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups red lentils, rinsed
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp turmeric
6 cups water or vegetable broth
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper
1 onion, thinly sliced for frying
Fresh mint leaves

Instructions

1 Saute chopped onion, carrots, and garlic in olive oil for 5 minutes until softened.
2 Add red lentils, cumin, and turmeric. Stir to coat, then add water or broth and bring to a boil.
3 Reduce heat and simmer for 20 minutes until lentils are completely soft and falling apart.
4 Blend until smooth using an immersion blender. Season with salt, pepper, and lemon juice.
5 Fry thinly sliced onion in a little oil until deeply golden and crispy for garnish.
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.