Adas (Red Lentil and Cumin Soup)
A silky, warming Levantine red lentil soup bloomed with cumin and finished with a bright drizzle of olive oil and lemon. Simple ingredients deliver deep, satisfying flavor in under 40 minutes.
Ingredients
- 1.5 cups red lentils, rinsed
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 6 cups low-sodium vegetable broth
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp olive oil (for drizzling)
- 2 tbsp fresh parsley, chopped
Instructions
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1
Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook until soft and lightly golden, about 6 minutes. Add 4 cloves minced garlic cloves, 2 tsp ground cumin, and 1/2 tsp ground turmeric and cook 1 minute until fragrant.
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2
Add 1.5 cups rinsed red lentils and 6 cups low-sodium vegetable broth. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until lentils are completely soft and falling apart, about 20 minutes.
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3
Use an immersion blender to puree the soup until smooth and silky. Alternatively blend in batches in a countertop blender with the lid slightly vented.
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4
Stir in 2 tbsp fresh lemon juice. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If the soup is too thick, thin with a splash of water.
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5
Ladle into bowls and finish each serving with a drizzle of 2 tsp olive oil (for drizzling) and a sprinkle of 2 tbsp chopped fresh parsley.