Lebanese Red Lentil Soup Adas

Wash and rinse the red lentils thoroughly until the water runs clear. Peel and finely chop the onion. Mince the garlic cloves. Peel and dice the carrots and potatoes into small, uniform pieces.

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 cook for another minute until fragrant, being careful not to burn it.

Stir in the rinsed red lentils, diced carrots, and diced potatoes into the pot. Cook for 2-3 minutes, stirring occasionally, to lightly toast the lentils and coat the vegetables.

Pour in the vegetable broth (or water). Add the ground cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are very tender.

Once the lentils and vegetables are tender, remove the pot from the heat. For a smoother soup, you can use an immersion blender to partially blend the soup, leaving some texture, or blend about half of the soup in a regular blender and return it to the pot. Stir in the fresh lemon juice.

Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed. Ladle the hot soup into bowls. Garnish generously with fresh chopped cilantro or parsley before serving. A drizzle of extra virgin olive oil is also a wonderful addition.