Shorbat Adas
A comforting, homestyle version of the classic Middle Eastern lentil soup: earthy brown lentils slow-simmered in a rich tomato broth with tender chunks of carrots, celery, onions, and a delicate touch of cumin.
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50 min
Easy
Libanesa / Siria / Medio Oriente
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding, and soul-warming comfort experience this traditional soup delivers—taking a single hot spoonful is exactly like feeling a big, warm hug completely reset your body! While many Middle Eastern restaurants serve *shorbat adas* fully blended into a smooth yellow lentil cream, this rustic, chunky version made with brown lentils is the absolute reigning queen of rainy days in Syrian and Lebanese homes. The first time I attempted to make it at home, I committed the tragic mistake of mincing the veggies microscopically and overcooked the legumes; it turned into a heavy, uninspired mushy porridge, a complete culinary heartbreak. But then I mastered the golden rule: vegetables like carrots and celery must be cut into beautiful, medium-sized chunks to preserve their vibrant texture, and a touch of ground cumin must be added directly to the initial sauté to awaken its aromatic essential oils. Personally, I love whipping this up for midweek family dinners because it is incredibly nutritious and light. It looks completely identical to the photo composition when you ladle it hot into a round white bowl, allowing the whole lentils and colorful veggies to peek through the surface, and crown the exact center with a fresh curly parsley sprig, exactly like the presentation in Shorbat Adas.jpg. You will fall in love with it completely!
Instructions
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1Thoroughly rinse your dry brown lentils under cold running water and drain them well. Set aside.
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2Warm the two tablespoons of extra virgin olive oil inside a deep heavy pot over medium heat.
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3Tumble the diced onion, celery slices, and carrot rounds into the hot oil. Sauté the mixture for about 5 minutes, stirring continuously, until the onions turn translucent and the vegetables begin softening slightly.
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4Dust the ground cumin directly into the veggie sauté and stir rapidly for 30 seconds. This flash-toasting step blooms the spice oils in the hot fat, releasing its maximum traditional aroma profile.
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5Pour in the blended or finely chopped tomatoes along with their natural juices. Cook for 3 minutes until the color deepens into a rich crimson red and concentrates.
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6Incorporate the drained brown lentils into the pot matrix and pour the 4 cups of vegetable stock or hot water over the mixture. Season with a teaspoon of coarse sea salt and cracked black pepper to preference.
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7Bring the soup to a rolling boil over medium-high heat. The moment it bubbles dynamically, drop the burner flame to minimum, partially cover with a lid, and let it simmer slowly for 25 to 30 minutes. The soup is ready when the lentils turn perfectly tender and the broth condenses into that thick, luxurious texture shown in the layout photo.
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8Taste the broth and adjust the salt levels if required.
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9To flawlessly replicate the stunning layout architecture of Shorbat Adas.jpg, ladle the boiling hot soup into a clean, round white ceramic bowl. Ensure the bright carrot coins and green celery pieces remain proudly visible across the top surface, and garnish the exact center with a crisp fresh curly parsley sprig, setting an extra sprig on the side over the light background tabletop.
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