Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In thisย fourthย installment, Waseem shares his recipe for Shorbet Adas, a delicious vegan lentil soup.ย
Shorbet Adas (Vegan Lentil Soup)
Halfway Through Ramadan
Weโre halfway through Ramadan!ย Surprisingly, after a long day of fasting, I notice that I get full too quickly when itโs time to eat.ย I usually start with a date, Sambousek, and some soup. Then I take a break before I go back in for the main dish. Sometimes hours later.
Thatโs mainly because my soups are loaded with vegetables, even when you canโt see it!
If youโre looking for a super easy soup to make thatโs wholesome and nourishing, try this highย protein Shorbet Adas.
For part four of the vegan Ramadan series, Iโm sharing my familyโs take on the beloved lentil soup. Itโs naturally vegan and packed with aromatic flavours. Topped with crispy pita, and my personal addition: homemade meatless meatballs (optional). Perfect as a meal of its own for dinner or Iftar!
WHY YOUโLL LOVE THIS SHORBET ADAS
โข Itโs wholesome and filling
โข Made with basic ingredientsโจ โข High in protein
โข Great for meal prep
โข Easy to make
โข Ready in 30 minutes
WHAT IS IT?
A cozy lentil soup thatโs enjoyed across multiple cuisines. With many variations from the Middle East, they all have one thing in common: so simple to make!ย The basic Palestinian version is made of red lentils and onions, cooked in spices and finished off with freshly squeezed lemon juice.ย Syrians like to add rice to it, while people in Egypt and Turkey often add more vegetables, like carrots, tomatoes, potatoes, garlic, and sometimes Aleppo pepper.ย This Shorbet Adas recipe that I grew up eating a lot of over Ramadan is a medley of each.
INGREDIENTS YOU NEED
For the soup
- Red lentils: rinsed and drained
- Sweet onion: diced
- Garlic cloves: thinly sliced
- Potato: cubed, washed and dried
- Carrot: cubed, washed and dried
- Ground cumin
- Ground turmeric: small amount, optional for colour
- Salt & pepper: adjust to taste
- Vegetable broth: can use bullion cubes instead, or water and extra spicesโจ โข Lemon juice: freshly squeezed when ready to serve
- Pita: cut into small cubes, used as a topping
- Olive oil: optional to sauteฬ the vegetables before boiling
For the meatless meatballs
- Extra firm tofu: pressed & drained
- Parsley: use curly parsley for best texture
- Seven spice: found at local Lebanese/Middle Eastern grocery stores
- Paprika
- Smoked paprika
- Ground cardamom
- Salt & pepper
- Chia eggs: ground chia seeds whisked with water (flax meal also works)โจ โข Flour: a little to bind the โmeatโ mixture
- Vegetable oil
The Meatless Tofu Meatballs are optional to add to the soup (if you want to add extra protein or make it a main meal).
HOW TO MAKE SHORBET ADAS
The quickest way to make this delicious creamy lentil soup is to simply combine all the ingredients (except lemon juice, pita, and oil – if not using) in a large pot.
Cover with more water/broth 2-inches above. Stir and bring to boil over medium-high heat. Once it bubbles, turn the heat down to medium-low. Cook for 20 minutes, until potatoes and carrots are fork-tender.
Empty into a food processor or heat-proof blender to blend down. Return to the pot to bring back to heat/thicken. Serve with a squeeze of lemon juice, pita chips, and a garnish of green onions or parsley. Add some meatless meatballs for bonus protein.
TIPS FOR MAKING LENTIL SOUP
- Toast the lentils with the vegetables and spices before adding broth/water.
- Make a big batch of the soup to prep ahead for the week. Itโs good in the fridge for up to 5 days. You can even freeze the leftovers in air tight containers to warm up on busy nights.
- You can make the soup oil-free by cooking the vegetables in broth immediately, without sauteฬing in oil first.
NOW LETโS TALK COOKING:
Shorbet Adas (Vegan Lentil Soup)
Ingredients
- 1 cup red lentils rinsed and drained
- 1 medium sweet onion small dice
- 2 garlic cloves finely sliced
- 1 large carrot cubed - washed & dried
- 1 large potato cubed - washed & dried
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
The rest:
- 1 tbsp olive oil optional - See Notes
- 1 lemon freshly squeezed
- Pita cubed & fried or air fried for toppings
- 20 Meatless Meatballs - optional
Instructions
- Combine the ingredients in a large pot. Cover with more water/broth 2-inches above.
- Stir and bring to boil over medium-high heat. Once it bubbles, turn the heat down toย medium-low.
- Cook for 20 minutes, until potatoes and carrots are fork-tender.
- In the meantime, air fry the pita chips at 375F for 3 to 5 minutes. Cover in oil spray ifย needed.
- Empty the soup into a food processor or heat-proof blender to blend down. Return to theย pot to bring back to heat/thicken.
- Serve with a squeeze of lemon juice, pita chips, and a garnish of green onions or parsley. Add some meatless meatballs for bonus protein.
Equipment
Notes
- For extra flavours, sauteฬ the onions, garlic, vegetables, lentils, and spices in olive oil - before adding the broth to boil.
- Potatoes and carrots donโt need to be peeled. Make sure to wash thoroughly before and after chopping.
Recipe and Photography by Waseem Hijaziย aka Plant Based Arab.
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If you enjoyed this recipe, you might also like this Vegan Coconut Semolina Cake. Click here for the recipe.
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