Shorbat Adas (شوربة عدس) — Lentil Soup with Meat and Vinegar

• 350 gBeef chuck, cut into 2 cm cubes (Or use boneless skinless chicken thigh, 350 g, cut into 2 cm pieces)
• 6 gFine salt (Divided, adjust to broth saltiness)
• 1 tspBlack pepper (Freshly ground)
• 2 tbspOlive oil
• 250 gYellow onion (Finely diced)
• 200 gCarrots (Peeled and diced 1 cm)
• 12 gGarlic (Minced (about 4 cloves))
• 30 gTomato paste (About 2 tbsp)
• 2 tspDried thyme
• 250 gGreen or brown lentils (Rinsed well and drained)
• 1200 mlBeef broth or chicken broth (Low-sodium preferred)
• 600 mlWater (Plus extra as needed for thinning)
• 2 tbspVinegar (White vinegar or apple cider vinegar, added at the end)

Instructions

1. 1

   Pat the meat dry. Season with 3 g salt and all the black pepper. Heat olive oil in a heavy pot over medium-high heat for 2 minutes, then brown the meat for 6–8 minutes, stirring occasionally, until deeply colored on most sides. Transfer the meat to a bowl; keep the pot on the heat.

2. 2

   Reduce heat to medium. Add onion and carrots to the same pot and cook for 8–10 minutes, stirring every minute, until the onion turns translucent and the carrots soften slightly. Add minced garlic and cook 45–60 seconds until fragrant, keeping it moving so it does not scorch.

3. 3

   Stir in tomato paste and dried thyme. Cook for 2 minutes, scraping the bottom to dissolve browned bits; this deepens color and removes raw paste flavor. Return the browned meat and any juices to the pot, then stir well so the aromatics coat the meat evenly.

4. 4

   Add rinsed lentils, broth, and water. Bring to a strong simmer over high heat (about 6–8 minutes), then immediately lower to a gentle simmer. Partially cover and cook 45–55 minutes, stirring every 10 minutes, until lentils are tender and the meat is easily pierced.

5. 5

   Taste the broth and add the remaining 3 g salt only if needed (broth brands vary). If the soup is thicker than you like, add 120–240 ml hot water and simmer 5 minutes more. For a slightly creamier texture, mash 1 cup of lentils against the pot and stir back in.

6. 6

   Turn off the heat and stir in vinegar. Rest the soup 5 minutes, then taste again; add up to 1 more tablespoon vinegar if you want a brighter finish. Serve hot, ensuring each bowl gets both meat and lentils. Keep the pot covered between servings to retain heat.