Shorbat Adas Recipe (Middle Eastern Red Lentil Soup)

Rinse the lentils and set aside.
200 g red lentils
Finely chop the onions, garlic and carrots.
I like to chop the carrots into a really small dice as I don't blend all the soup. But this is a matter of taste, so you can make them bigger if you like, especially if you're blending the whole thing.
1 large onion, 1 medium carrot, 3 garlic cloves

Heat the oil on medium heat and soften the onions for 2 minutes.
2 Tbsp EV olive oil
Add the garlic and fry for 30 seconds, then stir in the cumin and turmeric for 20 seconds.
1½ tsp ground cumin, ½ tsp turmeric
Add the carrots, stir, then add the stock, lentils, and 2 rounds of your black pepper grinder.
1 litre vegetable stock, black pepper
Bring to a boil, then lower the heat right down, cover, and simmer for 20 - 30 minutes until the lentils are falling apart. They should be done at 20 but I like to get them almost mushy.
Check seasoning and add salt if needed.
salt
Now blend 2/3 of the soup in a blender and pour it back into the saucepan.
If using an immersion blender, blend most of it, then stir it all up.
Stir in the lemon juice and taste it. I add the juice of 1 whole lemon, and then more when I'm serving up. So start with half and see what you think.
juice of 1 lemon

Pour into bowls while still hot and squeeze some lemon juice all over, followed by a drizzle of extra virgin olive oil.
I also add a pinch of cumin and some chilli flakes on each bowl.
You can also top with parsley or coriander leaves.
Serve with some toasted pita squares, croutons or just some fresh bread, of whatever kind.
Be sure that everyone has a wedge of lemon if they'd like it more lemony.

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