Lebanese Red Lentil Soup Adas

Rinse the red lentils thoroughly under cold water until the water runs clear. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic, diced carrot, and diced potato to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables start to soften slightly. Stir in the cumin powder, coriander powder, and optional turmeric powder. Cook for 1 minute until fragrant.

Add the rinsed and drained red lentils to the pot, then pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. Cook for 25-30 minutes, or until the lentils and vegetables are very tender.

Once the lentils and vegetables are tender, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend until completely creamy. For a chunkier texture, blend only partially. Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the pot.

Return the pot to low heat. Stir in the salt and black pepper, adjusting to your taste. Add the fresh lemon juice, which is crucial for the authentic Lebanese flavor. Taste and adjust seasoning as needed.

Ladle the hot Lebanese Red Lentil Soup Adas into bowls. Garnish generously with fresh chopped parsley or cilantro. Serve immediately with toasted pita bread, a drizzle of extra virgin olive oil, and an extra lemon wedge on the side for those who prefer more tang.