This easy, vegan soup is filling and inexpensive - perfect comfort food that's actually healthy.
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Keyword: lentil, lentil soup, lentils, red lentils, shorbat adas, soup
Servings: 10servings
Author: The Elegant Economist
Ingredients
1mediumoniondiced
1Tbspolive oil
1 1/2cupsdried red lentils(300g)
1/2cupbasmati riceany long grain rice works here (100g)
2mediumcarrotschopped into rounds (optional)
2tspground cumin
2tspturmeric
salt and pepperto taste
8cupsvegetable brothor chicken, if you prefer meat
1Tbsppreserved lemon, finely choppedor the juice of one lemon
chopped green onion, parsley, or coriander(optional) for garnish
Instructions
In a large stockpot, saute the onion in olive oil over medium-low heat, until softened - about eight minutes.
Stir in lentils, rice, carrots (if using), cumin, turmeric, salt, and pepper.
Add your broth, and then bring to a boil. Once boiling, turn the heat to low and allow to simmer for 45-50 minutes (rice should be soft and lentils fully cooked). Turn off the heat and add your preserved lemon.
Using an immersion blender, or a high-powered blender (like a Vitamix) pulse a few times to achieve your desired consistency (I like mine with a bit of texture still rather than pureed).
Garnish with green onion and herbs if desired, and serve.