Shorbat Adas

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Warm 2 tbsp of the olive oil in a large pan over a medium heat.

   Mark done

2. Add the onion and carrot and cook 6 minutes, until soft but not coloured.

   Mark done

3. Stir in 1 tsp of the cumin and all the ground coriander and cook 1 minute.

   Mark done

4. Add the lentils, potato, stock and salt.

   Mark done

5. Bring to a boil, then simmer 25 minutes, until the lentils have collapsed and the potato is falling apart.

   Mark done

6. Blend until completely smooth, adding hot water if it is thicker than double cream.

   Mark done

7. Warm the last tbsp of oil in a small pan with the remaining cumin for 30 seconds, until it smells toasted.

   Mark done Start 30 sec timer

8. Stir most of the cumin oil into the soup and keep the rest for the top.

   Mark done

9. Taste and adjust the salt.

   Mark done

10. Ladle out, drizzle with the reserved oil, scatter with coriander and serve with lemon wedges to squeeze in.

    Mark done

Chef’s Tips

• The potato is what makes it velvety, not cream.
• Blend longer than you think; grainy means unfinished.
• Lemon at the table, not in the pan.

Pairing Suggestions

• Toasted pitta
• Pickled vegetables
• Baladi bread

Storage & Reheating

Refrigerate up to 4 days, freeze up to 3 months. It thickens; loosen with water to reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.