Lebanese Red Lentil Soup Adas

Rinse the red lentils thoroughly under cold water until the water runs clear. Drain well. Chop the onion, mince the garlic, and dice the carrots. This preparation ensures a smooth cooking process.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and diced carrots, cooking for another 3-4 minutes until fragrant.

Stir in the rinsed red lentils, cumin powder, turmeric powder, salt, and black pepper. Cook for 1 minute, stirring constantly to coat the lentils and toast the spices lightly, enhancing their flavor.

Pour in 6 cups of vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are completely tender and have broken down. Stir occasionally to prevent sticking.

If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup directly in the pot. Alternatively, carefully transfer portions to a regular blender and blend until desired consistency is reached. Add more broth or water if the soup is too thick.

Stir in the fresh lemon juice. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference. Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro or parsley before serving.