Shorbat Adas (شوربة عدس) — Middle Eastern Lentil Soup with Meat

• 400 gBeef chuck, cut into 2 cm cubes (or boneless skinless chicken thighs, cut into 3 cm pieces)
• 10 gFine salt (divided, adjust to taste and broth saltiness)
• 2 gBlack pepper (freshly ground)
• 30 mlOlive oil (2 tablespoons)
• 250 gYellow onion, finely diced (about 2 medium onions)
• 180 gCarrots, diced (about 2 medium carrots)
• 18 gGarlic, minced (about 6 cloves)
• 45 gTomato paste (3 tablespoons)
• 300 gBrown or green lentils, rinsed and drained (about 1 1/2 cups; pick over for stones)
• 2 tspDried thyme (or 1 tablespoon fresh thyme leaves)
• 1200 mlBeef or chicken broth (5 cups, low-sodium preferred)
• 600 mlWater (2 1/2 cups, plus more as needed)
• 30 mlDistilled white vinegar (2 tablespoons; add at the end for brightness)

Instructions

1. 1

   Pat the meat dry, then season with 6 g salt and all the black pepper. Heat the olive oil in a heavy pot over medium-high heat. Brown the meat for 6–8 minutes, turning to color most sides; do not crowd—work in batches if needed. Transfer browned meat to a plate.

2. 2

   Reduce heat to medium. Add the onion and carrots to the same pot and cook 8–10 minutes, stirring and scraping browned bits, until the onion turns soft and lightly golden. Add the garlic and cook 45–60 seconds until fragrant, keeping the heat moderate so the garlic does not scorch.

3. 3

   Stir in the tomato paste and cook 2 minutes, pressing it into the pot to caramelize slightly; this deepens color and removes raw paste taste. Add the rinsed lentils and dried thyme, stirring 30 seconds to coat the lentils in the aromatic base before adding liquids.

4. 4

   Return the browned meat and any juices to the pot. Pour in the broth and water, then bring to a boil over high heat. Skim any foam for a cleaner flavor. Reduce to a gentle simmer, cover partially, and cook 45–60 minutes (beef) or 25–35 minutes (chicken) until meat is tender and lentils are fully soft.

5. 5

   Taste and adjust with the remaining 4 g salt if needed. If the soup is too thick, add 120–240 ml water and simmer 5 minutes to re-balance. For a smoother texture, blend 2–3 cups of soup and return it to the pot, or use an immersion blender for 10–20 seconds.

6. 6

   Turn off the heat and stir in the vinegar. Rest the soup 5 minutes so the acidity integrates and the flavors settle. Serve hot, ensuring each bowl gets both lentils and meat. If reheating later, add a splash of water and re-check salt and vinegar.