Iraqi Lentil Soup (Shorbat Adas)

1Preparation

1. Rinse the lentils until the water runs clear.
2. Chop the onion, dice the carrot and crush the garlic.

2Cooking

1. Heat the ghee in a pot and cook the onion and carrot until soft.

   🔥 medium heat⏱ 6 min timer
2. Add the garlic, cumin and turmeric and stir until fragrant.

   🔥 medium heat⏱ 1 min timer
3. Add the lentils and water, bring to the boil and skim off the foam.

   🔥 high heat⏱ 5 min timer
4. Partly cover and simmer until the lentils and carrot are completely soft.

   🔥 low heat⏱ 25 min timer
5. Blend the soup smooth with a stick blender and season with salt and pepper.

   🔥 low heat⏱ 3 min timer

3Serving

1. Ladle the soup into bowls and dust with a little cumin.
2. Serve with the lemon quarters and toasted bread.

💡 Tips & common mistakes

• Common mistake: leaving the foam on top — it gives the soup an earthy taste. Skim it off at the first boil.
• The soup thickens as it stands; loosen it with a little hot water before serving.

🔁 Substitutions

• Add a spoonful of rice with the lentils for a thicker soup, as some families do.