Shorabet Adas (Levantine Lentil Soup)

I consider Shorabet Adas to be the most popular lentil dish to come out of the Levant. There's several close runner ups but from my perspective it's the most loved in the region and also the most recognized to the rest of the world. Shoraba is the Arabic word for soup and Adas is the word for lentils so really we just call it lentil soup.

This is also the recipe I grew up with that we consumed most during Ramadan. When we would break our fast it starts with a couple dates and then this soup so far that reason as well it's a very nostalgic dish for me. It's very simple to do and I hope you can give it a try!

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Shorabet Adas:

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Ingredients

• 1 Yellow Onion

• 1-2 Celery Stalk

• 1.25 Cup Red Lentils

• 2 Large Carrot

• 2-3 Gray Squash

• 2 tbsp Olive Oil

• 5 Garlic Cloves

• 1 tbsp Coriander

• 1 tbsp Cumin

• 1 tsp Turmeric

• 1 tsp Black Pepper

• 2 tsp Salt

• Pita Bread or Pita Chips (Garnish)

• Parsley (Garnish)

• Red Pepper (Garnish)

• Lemon Juice (Garnish)

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Instructions

Dice the yellow onion, carrot, celery, and squash into equal size pieces. Keep the onion separate from the carrot, celery, and squash. Grind the garlic into a paste.

Place a large pot on high heat for two minutes. Drop to medium then add the olive oil. Add the onions next and sauté until they begin to brown (about 10-15 minutes). Then add the garlic and sauté until fragrant. And finally add the carrots, celery, and squash and sauté for an additional 5 minutes.

Add the lentils and mix around until they’re evenly distributed throughout the pot. Season with a tbsp of coriander and cumin and a tsp of turmeric and black pepper. Salt to taste ( I did about 2 tsp) and mix well until the spices are evenly coated throughout the pot (about 2 min)

Next add 7-8 cups of water and raise to high heat until it begins to boil. Then drop to simmer, cover, and let it ride for 30 minutes.

If you plan to make your own pita chips, slice up some pita into small pieces and lay them on a baking sheet. Place in a 350F oven for 30 minutes and toss them around every 10 minutes to get and even crisp throughout.

Once the soup is done boiling, use an immersion blender to pass through the pot and blend the soup into a nice thick consistency. You can also use a blender that is safe to use with hot ingredients to blend the soup. Bring the blended soup back up to a simmer for a final few minutes and you’re done.

Plate and garnish the soup with red pepper, parsley, a drizzle of olive oil, pita chips, and lemon juice and enjoy!