Lebanese Red Lentil Soup Adas

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften slightly. Add the cumin powder and turmeric powder, stirring for 1 minute until fragrant.

Add the rinsed red lentils to the pot, stirring to combine with the vegetables and spices. Pour in the vegetable broth or water. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are completely tender and have broken down, and the vegetables are soft. Stir occasionally to prevent sticking.

For a smoother consistency, use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot. This step is optional; a chunkier soup is also traditional.

Season the soup with salt and black pepper to taste. Stir in the fresh lemon juice. Taste and adjust seasoning as needed, adding more lemon juice if desired for a brighter flavor.

Ladle the hot Lebanese Red Lentil Soup into bowls. Garnish generously with fresh chopped parsley and, if using, fresh chopped mint. Serve immediately with a side of pita bread or a drizzle of extra virgin olive oil.