Where it comes from
Lentils are among the oldest cultivated foods of the Fertile Crescent, simmered in the hills of the Levant for thousands of years. In Lebanon the humble pot of shorbat adas became the food of fasting and frugality alike: monks ate it during Lent, and families across the country still break the Ramadan fast with a steaming bowl, the cheap, nourishing lentil stretching to feed everyone at the table.
On the plate
Silky and golden, it coats the spoon like warm velvet. Earthy lentils and toasty cumin give way to a bright lemony lift, while the pita chips snap into softness and the parsley adds a fresh green edge.
How it works
Red lentils have no seed coat, so they break down quickly into a natural creamy puree without any thickener. Cumin's oils bloom in the hot fat at the start, while acidic lemon added at the end keeps its brightness instead of cooking off.
Variations
Add rice or potato for a heartier soup, swap in brown or green lentils for more texture, add a pinch of turmeric for color, or finish with a sizzle of olive oil and fried onions
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓15 min active · 30 min waiting
How it's made
8 steps · Show ↓- 13 min
Rinse the red lentils under cold water until the water runs clear, then drain.
- 27 min
Heat olive oil in a large pot and sweat the chopped onion with salt and pepper until soft and translucent, 6-8 minutes.
- 33 min
Add the chopped carrot, drained lentils and ground cumin; stir 2-3 minutes until fragrant.
- 42 min
Pour in the water (or stock), bring to a boil, then reduce to a gentle simmer.
- 528 min
Simmer covered, stirring occasionally, until the lentils collapse and turn creamy, 25-30 minutes.
- 63 min
Blend with an immersion blender to a smooth, velvety texture, adding water if too thick.
- 72 min
Stir in fresh lemon juice and adjust salt, cumin and lemon to taste.
- 82 min
Ladle into bowls and finish with chopped parsley, toasted pita chips and lemon wedges.
