Shorbet Adas (شوربة عدس) — Lebanese Lentil Soup with Cumin and Lemon

• 250 gred lentils, rinsed
• 150 gyellow onion, finely diced
• 100 gcarrot, diced
• 10 ggarlic, minced
• 30 mlextra-virgin olive oil
• 2 tspground cumin
• 1 tspground turmeric (Optional but traditional for color and earthiness.)
• 0.5 tspAleppo pepper (Optional for gentle warmth.)
• 1.25 tspfine sea salt
• 0.5 tspground black pepper
• 1200 mlwater
• 45 mlfresh lemon juice (About 1 large lemon; add at the end for best aroma.)
• 10 gfresh parsley, finely chopped (For serving.)

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear, then drain well. This removes excess starch and keeps the soup tasting clean and bright.

2. 2

   Warm the olive oil in a medium pot over medium heat for 1 minute. Add the onion and carrot, then cook for 6–8 minutes, stirring often, until the onion turns translucent and sweet.

3. 3

   Stir in the garlic, cumin, turmeric, Aleppo pepper, black pepper, and salt, and cook for 30–45 seconds. Keep stirring so the spices bloom in the oil without burning, which would make the soup bitter.

4. 4

   Add the rinsed lentils and pour in the water, scraping the bottom of the pot to release any toasted spices. Bring to a boil, then reduce to a steady simmer and cook for 18–22 minutes, until the lentils are fully soft and starting to break down.

5. 5

   Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches and return to the pot. If you prefer a more rustic texture, blend only half and leave some lentils intact for body.

6. 6

   Simmer the blended soup for 3–5 minutes to slightly thicken and to let the flavors meld. Turn off the heat, then stir in the lemon juice and rest the soup for 2 minutes so the citrus stays fresh and fragrant.

7. 7

   Ladle into bowls and finish each serving with a measured sprinkle of parsley. Serve hot, and if you want a sharper Lebanese-style bite, add an extra 5 ml lemon juice per bowl right before eating.