Mom’s Lentil Soup Recipe: Shorbet Adas
I’m sharing my mom’s lentil soup recipe today, what we call shorbet adas. It’s a hearty, comforting soup that’s great for colder days, and it’s packed with plant-based protein. For another cozy bowl of warmth, consider trying our creamy broccoli cheese soup recipe.
Ingredients
- ○ 2-3 tablespoons extra virgin olive oil
- ○ 1/2 yellow onion, finely diced
- ○ 2 teaspoons minced garlic
- ○ Shredded carrots (quantity not specified)
- ○ Lentils (quantity and type not specified)
- ○ Chicken broth, water, or vegetable broth (quantity not specified)
- ○ Black pepper (to taste)
- ○ Cumin (to taste, plus extra for serving)
- ○ Turmeric (to taste)
- ○ Red pepper flakes (to taste, plus extra for serving)
- ○ Salt (to taste)
- ○ Lemon juice (for serving)
- ○ Fresh cilantro (for serving)
Instructions
- Start by dicing the half yellow onion, mincing your garlic, and grating the carrots. These foundational steps are key for preparing many comforting meals, including a delicious traditional Irish vegetable soup.
- Get a pot going over medium heat. Add in 2 to 3 tablespoons of olive oil.
- Once the oil is warm, toss in the diced onion, minced garlic, and shredded carrots. Let these soften up for a bit.
- When the veggies are soft, add your lentils and liquid – either chicken broth, water, or vegetable broth.
- Now, season the soup. Stir in black pepper, cumin, turmeric, and some red pepper flakes.
- For salt, if you’re using just water, add about one teaspoon to start. If you’re using broth, hold off on the salt until the end, then taste and add as needed.
- Bring the soup to a boil, then lower the heat, cover the pot, and let it simmer. Cook for about 30 to 35 minutes, or until the lentils are really soft. My mom likes her soup chunky rather than smooth. If you prefer a smoother texture, use an immersion blender. For extra crunch, you could even prepare some delicious homemade bread cubes to serve as croutons.
- Give the soup a taste. Adjust the salt or any other spices if you think it needs more.
- To serve, a squeeze of lemon juice, some fresh cilantro, a sprinkle of red pepper flakes, and a little extra cumin on top are great additions. This hearty lentil soup also pairs perfectly with a refreshing side, like a flavorful homemade Olive Garden style salad.
Serve hot and enjoy this classic comforting meal. For an even more complete experience, consider pairing this dish with a savory homemade garlic bread with butter and parmesan.
Easy Authentic Mom’s Lentil Soup (Shorbet Adas)
This is my mom’s cherished lentil soup recipe, known as Shorbet Adas. It’s a hearty, comforting soup that’s great for colder days, and it’s packed with plant-based protein, making it perfect for a satisfying meal.
- 2-3 tablespoons extra virgin olive oil
- 1/2 yellow onion, finely diced
- 2 teaspoons minced garlic
- 1 large carrot, shredded (about 1 cup)
- 1 cup red lentils, rinsed
- 6-8 cups chicken broth, vegetable broth, or water
- Black pepper, to taste
- 1 teaspoon ground cumin, plus extra for serving
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes, plus extra for serving
- Salt, to taste
- Fresh lemon juice, for serving
- Fresh cilantro, chopped, for serving
- Start by dicing the half yellow onion, mincing your garlic, and grating the carrots.
- Get a pot going over medium heat. Add in 2 to 3 tablespoons of olive oil.
- Once the oil is warm, toss in the diced onion, minced garlic, and shredded carrots. Let these soften up for a bit, about 5-7 minutes.
- When the veggies are soft, add your rinsed lentils and liquid – either chicken broth, water, or vegetable broth.
- Now, season the soup. Stir in black pepper, 1 teaspoon of cumin, turmeric, and 1/4 teaspoon of red pepper flakes.
- For salt, if you’re using just water, add about one teaspoon to start. If you’re using broth, hold off on the salt until the end, then taste and add as needed.
- Bring the soup to a boil, then lower the heat, cover the pot, and let it simmer. Cook for about 30 to 35 minutes, or until the lentils are really soft.
- Give the soup a taste. Adjust the salt or any other spices if you think it needs more.
- To serve, a squeeze of lemon juice, some fresh cilantro, a sprinkle of red pepper flakes, and a little extra cumin on top are great additions.
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