Middle Eastern
Lentil soup
Lemony shorbat adas, light and warming.
- 30minutes
- 4servings
- 311kcal each
- 16gprotein
Ingredients
The amounts here and inside every step follow this number.
- Masoor daal 250 g
- Onions 1
- Carrots 1
- Garlic 3 cloves
- Cumin seeds 1 tsp
- Olive oil 2 tbsp
- Lemons 1
From the cupboard
- Salt and black pepper
- Water: 4 cups for every cup of lentils
What you will need
Medium pot with lid, Stick blender or blender, Knife and board, Ladle
Method
-
1
Prepare 6 min
Rinse the lentils. Chop the onion and carrot small and slice the garlic.
In this step
- Masoor daal250 g
- Onions1
- Carrots1
- Garlic3 cloves
Ready when: Everything is chopped and ready.
-
2
Soften the vegetables 6 min
Heat the olive oil on medium. Add onion, carrot and garlic with a pinch of salt and cook, stirring.
In this step
- Onions1
- Carrots1
- Garlic3 cloves
- Olive oil2 tbsp
Ready when: Onion is soft and see-through, not brown.
-
3
Simmer the soup 20 min
Add the cumin and stir 30 seconds. Add the lentils and water (4 cups per cup of lentils). Bring to a boil, then cover partly and simmer, stirring now and then.
In this step
- Masoor daal250 g
- Cumin seeds1 tsp
- Waterabout 5½ cups (1260 ml) for 1⅓ cups of daal
Ready when: Lentils are completely soft and the carrot breaks when pressed.
-
4
Blend 3 min
Turn off the heat. Blend with a stick blender until smooth (or let it cool 5 minutes and blend in batches). Add hot water if too thick.
Ready when: Silky and smooth with no lumps.
-
5
Season and serve 3 min
Squeeze in half the lemon, add salt and pepper to taste, warm through and serve with lemon wedges.
In this step
- Lemonshalf — ½
Ready when: It tastes bright and well seasoned.
Cook Lentil soup from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
