Lentil Soup
Lentil soup, or "Shorbat Adas," is a covetted soup across the Middle East, celebrated for its comforting warmth, earthy flavors and simplicity. Traditionally, this soup is made with a couple key ingredients like lentils, onions, garlic, and spices like cumin and coriander, creating a nourishing and satisfying meal. Its savoury taste is perfectly balanced with a subtle hint of tanginess, from the heaping squeeze of lemon juice, giving it that signature fresh and vibrant flavour.
In my version of Lentil soup, I take a slight departure from the traditionally used spices of cumin and coriander and instead highlight the curry powder and black pepper- anyways curry powder typically includes both cumin and coriander so this is just enhancing it with a couple extra spices. This spice combination brings a unique depth and warmth to the soup, which IMHO makes it irresistibly savoury with a slight but pronounced peppery kick.
Components
- Lentils
- Onions, carrots, potatoes
- Spices: Curry powder, cumin, black pepper
- Lemon Juice
How Lentil soup is made
Lentil soup, or Shorbat Adas, is typically made by first sautéing onions, garlic, and sometimes carrots, potato and other veggies in olive oil until soft. Then, rinsed lentils are added in, followed by water or broth and spices such as cumin, coriander, and turmeric or in this case curry powder. The mixture is then simmered until the lentils are tender, and the soup thickens. This step may be a preference but many people, including myself, blend the soup with an immersion blender for the soup to have a smooth texture. Lemon juice is added at the end for that addicting acidic touch that keeps you going in for more and more.
Other countries in the Middle East such as Turkey follow a similar base recipe for lentil soup, although that version is called Mercimek Çorbası. This version may include Turkish red pepper paste, paprika, red bell peppers and/or tomato for a slightly different flavour and a bright enticing orange colour.
Leftovers & Reheating
The best way to store Turkish lentil soup is by letting it cool completely, then transferring it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, simply warm it on the stovetop over low heat, adding a little water or broth if needed to reach your desired consistency. Alternatively, you can reheat it in the microwave, stirring halfway through to ensure even heating.
This curried peppery lentil soup is a delicious twist on the traditional version, with bold flavours from curry powder and black pepper. The combination of tender lentils, aromatic spices, and a hint of peppery heat creates a hearty and comforting bowl of goodness. Perfect for any season, it's easy to make and perfect for meal prep.
- 2 tbsp olive oil
- 1 yellow onion
- 1 yellow potato (small)
- 1 carrot (small)
- 4-6 garlic cloves
- 1 cup red lentils (heaping)
- 1 chicken bouillon cube
- 2-3 tsp curry powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt (more to taste)
- 6 cups water
- 1 lemon’s juice (more to taste)
- 1
Roughly chop yellow onion, yellow potato and a carrot. To a pot on medium high heat, add in olive oil along with the chopped vegetables and whole peeled garlic cloves. Saute for 7-8 minutes on a medium heat partially covered, stirring occasionally.
- 2
Add in washed and drain red lentils, the chicken bouillon cube and season with curry powder, cumin, black pepper and salt. Saute together for another 1-2 minutes.- 3
Pour in hot water, bring to a boil then reduce the heat to medium/med-high partially covered for 30-40 minutes or until the lentils, potato and carrot are tender. When the water initially simmers, scoop off the top layer of white cloudy foam that may rise to the top.- 4
Once all the vegetables are tender, blend using an immersion blender for a smooth texture. Feel free to adjust the thickness of the soup by pouring in a little extra water if needed.- 5
Finish off the soup with freshly squeezed lemon juice, optional parsley garnish or red pepper flakes.NoteMake quick and easy croutons but cutting up stale sourdough into small cubes, drizzle lightly with olive oil and sprinkle with salt. Air-fry for 6-8 minutes at 375.
- 2