Shorbat Adas Jordani — Print Recipe

A warming, velvety Jordanian red lentil soup spiced with cumin and lemon, blended smooth and served with a drizzle of olive oil and crispy pita chips.

Ingredients

2 cups red lentils, rinsed
1 large onion, diced
2 carrots, diced
4 cloves garlic, minced
6 cups vegetable broth
2 tsp cumin
1 tsp turmeric
1/2 tsp paprika
Juice of 2 lemons
3 tbsp olive oil
Salt and pepper to taste
Pita chips for serving

Instructions

1 Saute the diced onion and carrots in olive oil until softened, then add garlic, cumin, turmeric, and paprika, cooking for another minute until fragrant.
2 Add the rinsed red lentils and vegetable broth, bring to a boil, then simmer for about 20 minutes until the lentils are completely soft and falling apart.
3 Blend the soup until smooth and velvety using an immersion blender, then stir in the lemon juice and season with salt and pepper.
4 Serve in bowls with a generous drizzle of good olive oil, a sprinkle of paprika, and crispy pita chips on the side for dipping.

Did You Know?

Lentil soup is so beloved in Jordan that it is served in nearly every restaurant as a starter, and during winter months it becomes the unofficial national soup, warming families across the country.