The first recipe that I want to share is for Shorbat Adas, or lentil soup. Lentils, which probably originated in the Mediterranean area, are nutritious and delicious. There is a wide variety of lentils, but for this soup we will be using small red lentils. This is a good recipe to begin with because you won’t need to go to any special stores to track down ingredients.
Shorbat Adas is popular during Ramadan and usually eaten as a first course, but it is also delicious as a meal on its own. Many cooks have preferences for how they cook the soup but one can start with the basic recipe and experiment to find a method that works best for you.
- 1 ½ - 2 cups red lentils (these can be found at any store that sells organic products like Sprouts or Whole Foods Mart)
- 3 chicken bullion cubes
- 1 small onion finely diced
- 1 clove garlic crushed
- ¾ teaspoon cumin
- ½-1 teaspoon turmeric
- Wash and dry the lentils.
- Sautee the onion and garlic in a large pot with a small amount of cooking oil.
- Add drained lentils and stir a few times.
- Add the rest of the ingredients.
- Bring to a boil, then simmer, stirring occasionally, on medium heat 35-40 minutes or until lentils are easily mushed.
- Taste and add salt and pepper as needed.
- To make the soup smoother, use a whisk or other beater.
Many people, such as myself, add lemon juice to the soup to change the taste a little. Also in our household, we fry bits of pita bread which we toss in when we eat it, similar to adding crackers to other soups.
Variations of the recipe:
There are plenty of different ways to cook shorbat adas with very similar results. For example some people cook the lentils in a pressure cooker, and some like to cook it on low heat for 2-3 hours. Some people might add meat, usually lamb, to their soup, or use some different spices.