Low Iodine Egyptian Lentil Soup (Shorbat Adas)
Total time50 min
Prep time15 min
Cook time35 min
4.8(21)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and roughly chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 ½ cups red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For the finishing oil
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp sweet paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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