Shorbet Adas (Lebanese Lentil Soup)
This easy-to-make Lebanese Lentil Soup traditionally known as Shorbet Adas is simple to make, full on flavor, and deeply nourishing, making it ideal for breaking the Ramadan fast. It requires a short list of simple ingredients and minimal prep. Red lentils are the most traditional choice for this recipe, but green or brown lentils may be also be used with a slight increase to the cooking time. Shorbet Adas is one of the most comforting soups to have during the month of Ramadan, which spans from Friday, April 1st to Sunday, May 1st this year, and you’ll find the lentils featured in our Weekly Sale from March 31st – April 6th, so it’s a great time to give it a try!
Wash lentils thoroughly. Place in a large pot with the onion, carrot, and potato. Add enough water and/or broth to fill the pot about ¾ full (about 12 cups). Bring to a boil and reduce heat to simmer. Simmer for about an hour, or until lentils are very soft. Turn off the heat and let the soup rest for about 10 minutes. Remove some excess water (if any) and set aside to add later if needed. If you are blending the soup with a hand mixer, you can do so right away. If you are blending with a regular blender, let it cool a bit before you blend to avoid burning yourself. Blend until it’s super creamy, leaving no chunks behind. Return to the pot, add in the salt, parsley, cumin, and any retained liquid. Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom. Remove from heat and add in the lemon juice. Serve sprinkled with crushed fried pita and caramelized onions.