This Lebanese red lentil soup, known as shorbet adas in Arabic, is so easy and quick to make with just a handful of pantry ingredients. It's so healthy and delicious, plus it's naturally vegan, gluten-free, and dairy-free!
Pick out any debris from the lentils and rinse well under cool water, then drain and set aside.
Chop the onions and carrots, and juice the lemons.
For Instant Pot: Set to "saute" and add the olive oil, onions, carrots, and salt. Cook until the onions are translucent or slightly golden, then add the ground cumin and cook for 30 seconds, until fragrant. For stovetop: Use a large pot to saute over medium heat.
Add the rinsed lentils and toss together, then add in the water. For Instant Pot: Close the lid and set the valve to the sealed position, and pressure cook on high for 10 minutes, then natural release for 10 minutes. For stovetop: Cover the pot and increase the heat to high to bring the water to a boil, then reduce the hit to a simmer and cook for about 25 minutes, or until the lentils are very soft and mushy.
Add the fresh lemon juice and place an immersion blender in the pot to blend until fully smooth and creamy. Alternatively, transfer the soup in batches to a high speed blender to blend.
Taste the soup and adjust the salt, cumin, and lemon juice to your liking. Serve hot and garnish with pita chips and lemon wedges if desired.
NOTES
Salt: If not using kosher salt, use half the amount in the recipe and adjust to your taste.Soup consistency: If you like a thinner soup, simply add more water or broth. If you like it thicker, you can let the soup simmer over medium-low heat until it reduces to your desired consistency.Storage: Store leftovers in an airtight container in the fridge up to one week. You may also freeze it up to 5 months.
Nutrition information provided is an estimate and may vary.
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