Shorabet Adas (Lentil Soup)
Starter · Total time : 30 min · Cook : 30 min · 6 servings
Ingredients
For 6 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.