Equipment
* optional
Ingredients
Aromatics and Spices
- 30 ml olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 3 garlic, minced
- 5 g ground cumin
- 3 g ground turmeric
Soup Base
- 200 g split red lentils, rinsed well
- 1000 ml vegetable broth
Finishing
- 1 lemon, juiced
- 5 g sea salt
- 2 g black pepper, freshly cracked
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 304 kcal
- Protein
- 14 g
- Carbohydrates
- 44 g
- Fat
- 9 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 1270 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 616 mg
- Calcium
- 77 mg
- Iron
- 5.7 mg
- Magnesium
- 49 mg
- Phosphorus
- 192 mg
- Zinc
- 2.2 mg
- Vitamin A
- 257 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.5 mg
- Folate
- 120 mcg
- Water
- 327 g
Sources: USDA FoodData Central
Method
Place the split red lentils in a fine mesh sieve and rinse thoroughly under cold water until the water runs completely clear. Set aside to drain.
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced yellow onion and carrot, stirring frequently until the onions become translucent and soft.
Stir the minced garlic, ground cumin, and ground turmeric into the pot. Cook while stirring constantly until the spices are highly fragrant and coat the vegetables.
Pour the vegetable broth into the pot and add the rinsed red lentils. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the liquid to a rolling boil at 100°C/212°F.
Reduce the heat to low to maintain a gentle bubbling. Cover the pot with a lid and cook, stirring occasionally to prevent the lentils from sticking to the bottom, until the lentils are completely tender and have begun to break down.
For a smoother consistency, use an immersion blender directly in the pot to partially puree the soup. Leave some texture if preferred.
Remove the pot from the heat. Stir in the freshly squeezed lemon juice, sea salt, and freshly cracked black pepper. Ladle into warm bowls and garnish with chopped fresh parsley.
Chef's Notes
- Rinsing the red lentils thoroughly under cold water removes excess surface starch, which prevents a foamy scum from forming on the surface as the soup comes to a boil.
- Blooming the cumin and turmeric in the hot oil before adding liquid extracts their fat-soluble flavor compounds, resulting in a much deeper, richer spice profile than simply adding them to the broth.
- Always add the lemon juice completely off the heat just before serving. Boiling lemon juice alters its bright, volatile aromatic oils and can turn the flavor muddy or bitter.
- If you find the raw garlic flavor too sharp in the finished dish, try adding it with the onions right at the beginning rather than waiting to toast the spices.
Storage
Refrigerator: 5 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water when reheating.
Freezer: 3 months — Freeze in portioned containers. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stove over medium-low heat, stirring frequently, until simmering.
Troubleshooting
Lentils remain tough and chalky even after 30 minutes of simmering
Cause: The lentils are very old, or an acidic ingredient was added too early
Fix: Add 1/8 teaspoon of baking soda to slightly raise the pH of the water, and continue simmering for another 15 minutes
Prevention: Check the expiration date on dried legumes and always wait to add acidic ingredients like lemon juice or tomatoes until the lentils are fully cooked
The soup is overly thick or pasty
Cause: Too much liquid evaporated during the simmer, or the lentils absorbed more liquid than expected
Fix: Stir in hot water or additional vegetable broth, 100ml at a time, until the desired consistency is reached, then adjust seasoning
Prevention: Keep the pot tightly covered during the simmer phase
Cultural Context
Known as Shorbat Adas across the Levant and broader Middle East, this naturally vegan staple is particularly beloved during the month of Ramadan for breaking the fast. Its humble ingredients reflect the region's resourceful agrarian history, transforming shelf-stable legumes and vibrant spices into deeply nourishing, easily digestible sustenance.
