Shorbet Adas (Vegan Lentil Soup)
Looking for a simple and easy-to-make lentil soup that's perfect for Ramadan? Try this Shorbet Adas recipe from Waseem Hijazi (aka Plant Based Arab). Packed with protein and aromatic flavors, this vegan soup is topped with crispy pita and optional homemade meatless meatballs.
Print Recipe
Pin Recipe
Servings: 6 to 8 servings
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 to 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 if needed.
- Empty the soup 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.
Equipment
Notes
- For extra flavours, sauté the onions, garlic, vegetables, lentils, and spices in olive oil - before adding the broth to boil.
- Potatoes and carrots don’t need to be peeled. Make sure to wash thoroughly before and after chopping.
Tried this recipe?Let us know how it was!