Shorbat Adas

What to Put on the Table With Shorbat Adas

• Toasted pitta
• Pickled vegetables
• Baladi bread

Sides from the same cuisine on this site: Roz Mermah, Egyptian Rice with Vermicelli, Eish Merahrah.

How to Make Shorbat Adas

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

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

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

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

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

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

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

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

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9. Taste and adjust the salt.

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

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A Few Notes

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.

Keeping What's Left

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

Shorbat Adas Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.