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Soups & Stews
Shorbat Adas (Red Lentil Soup with Vegetables)
Food & Wine's fragrant Middle Eastern red lentil soup from chef Louisa Shafia — red lentils and potatoes simmered with toasted coriander, cumin, and cinnamon into a velvety, warming broth, brightened with lemon and fresh herbs.
Ingredients
- 1/4 cup olive oil, plus more for garnish
- 1 onion, chopped
- 2 tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- 3 carrots, chopped
- 1 (8-oz) russet potato, chopped
- 1/2 cup dried red lentils, rinsed and drained
- 3 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/4 tsp black pepper
- 4 cups water
- 1 (15-oz) can crushed tomatoes, undrained
- Fresh dill, parsley, and sliced scallions, for garnish
- Lemon wedges and flatbread, for serving
Instructions
- Heat oil in a large pot over medium-high. Add onion and cook, stirring often, until starting to brown, 7-8 minutes.
- Toast coriander and cumin seeds in a small dry skillet until fragrant, 1-2 minutes; cool 5 minutes, then grind finely in a spice grinder.
- Add carrots, potato, lentils, garlic, salt, cinnamon, turmeric, pepper, and toasted spices to the pot; cook, stirring, until fragrant, 2-3 minutes.
- Add water and crushed tomatoes; bring to a boil, then partially cover and simmer until vegetables and lentils are tender, about 20 minutes.
- Transfer 3 cups of the soup to a blender and blend until smooth; return to pot and stir to combine. Divide among bowls and top with herbs, scallions, and a drizzle of olive oil. Serve with lemon wedges and flatbread.
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