Shorabet Adas (Lentil Soup)

Name: Shorabet Adas (Lentil Soup)
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 large yellow onion (10 ounces; 284 g), finely chopped; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 10 ounces yellow potatoes (284 g; about 3 small potatoes), peeled and chopped; 1 cup dried red lentils (7 ounces; 200 g), picked over and rinsed; 6 ounces carrots (170 g; about 2 medium carrots), peeled and chopped; 4 cups (960 ml) homemade or store-bought unsalted chicken or vegetable stock (see notes); 3 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; Large lemon wedges, for serving (see notes); Chopped parsley, for serving; 2 pita rounds, cut into 3/4-inch squares; Olive oil, for frying; Kosher salt

Total time: 30 min
servings: 6 servings
Dish type: Starter

Pork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Cook

30 min

Total time

30 min

Ingredients

servings

2 c. à soupe (30 ml) extra-virgin olive oil
1 large yellow onion (10 ounces; 284 g), finely chopped
2 c. à café ground cumin
1 c. à café freshly ground black pepper
10 ounces yellow potatoes (284 g; about 3 small potatoes), peeled and chopped
1 tasse dried red lentils (7 ounces; 200 g), picked over and rinsed
6 ounces carrots (170 g; about 2 medium carrots), peeled and chopped
4 tasse (960 ml) homemade or store-bought unsalted chicken or vegetable stock (see notes)
3 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
Large lemon wedges, for serving (see notes)
Chopped parsley, for serving
2 pita rounds, cut into 3/4-inch squares
Olive oil, for frying
Kosher salt

Method

1
For the Soup: In a large pot, heat 2 tablespoons (30 ml) olive oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until lightly golden, about 7 minutes. Add cumin and pepper and cook until fragrant, about 30 seconds.
2
Stir in potatoes, lentils, carrots, stock, and salt. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cook, covered, until potatoes, lentils, and carrots are tender, about 15 minutes.
3
For the Pita Chips (optional): While soup cooks, line a large plate with paper towels. Heat about 1/4 inch olive oil in a large stainless steel skillet over medium-high heat until shimmering. Working in two batches, add half of pita squares and cook, stirring and flipping pita often, until golden, 2 to 3 minutes, taking care not to let them darken too much. Using a slotted spoon, immediately transfer to prepared plate and season with salt to taste.
4
Once soup is cooked, transfer lentil mixture to a blender. Blend on medium-high speed until smooth, about 1 minute. (Alternatively, blend soup with an immersion blender until smooth.) Divide soup between serving bowls and top with parsley and pita chips, if using. Serve with lemon wedges on the side.

Nutrition

calories: 549 kcal
fatContent: 25 g
fiberContent: 10 g
sugarContent: 10 g
sodiumContent: 1442 mg
proteinContent: 31 g
cholesterolContent: 86 mg
carbohydrateContent: 55 g
saturatedFatContent: 5 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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