Orange Lentil Soup (Shorabat Adas)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1/2 teaspoon white pepper
- 1 medium onion, coarsely chopped
- 2 tablespoons extra virgin olive oil, plus more for the croutons
- 2 cups orange lentils, picked clean and rinsed
- 6 cups low-sodium canned chicken or beef broth
- 3 slices whole-wheat or white bread, crusts removed
- lemon wedges, for serving
- red radishes, for serving
- olives, for serving
- Carbohydrate 39 g(13%)
- Cholesterol 77 mg(26%)
- Fat 17 g(26%)
- Fiber 6 g(24%)
- Protein 52 g(104%)
- Saturated Fat 4 g(20%)
- Sodium 801 mg(33%)
- Calories 520
Orange Lentil Soup (Shorabat Adas): A Culinary Journey
As a busy working mom, finding time to cook nourishing and flavorful meals can feel like a marathon. But sometimes, the simplest recipes are the most rewarding. This Orange Lentil Soup (Shorabat Adas) is one such dish. It's a vibrant, flavorful soup that’s surprisingly quick and easy to make, perfect for a weeknight dinner or a cozy weekend lunch. The beautiful orange hue of the lentils alone makes it visually appealing, making it a dish I am always happy to present on my table.
The aroma of cumin fills my kitchen as the onions soften in the olive oil, promising a warm and comforting meal. I love how versatile this soup is. Sometimes, I add kafta balls for a heartier, more substantial meal, especially when entertaining guests. Other times, I keep it simple, enjoying the pure lentil flavor enhanced by the brightness of fresh lemon juice. The lemon juice doesn't just add a zesty tang; it also helps the body absorb the iron from the lentils – a win-win!
One of the things I appreciate most about this recipe is its adaptability. Leftovers are just as delicious, if not more so, the next day. The soup thickens overnight, so I simply add a little water before reheating. It also freezes beautifully, making it a fantastic option for meal prepping. I often make a large batch on the weekend and store it in the freezer for those busy weeknights when time is short. The freezer-friendly nature of Shorabat Adas has been a lifesaver on more than one occasion.
Beyond its convenience, the taste of this soup is what keeps me coming back for more. The rich, earthy flavor of the lentils is perfectly balanced by the warm spices and bright citrus notes. The crunchy croutons add a delightful textural contrast, making every spoonful a sensory experience. I often serve it with a side of fresh radishes and olives, adding a delightful crunch and briny counterpoint to the creamy soup.
This soup is not just a delicious meal; it's a small piece of culinary tradition, a taste of home. Its comforting warmth and vibrant flavors are a reminder of simpler times and the importance of sharing good food with loved ones. It’s a recipe I cherish, not just for its ease and taste, but for the memories it evokes and the joy it brings to my family and friends.
The beauty of Shorabat Adas lies in its simplicity and its ability to be adapted to any occasion. Whether it’s a weeknight dinner for my family, a casual lunch with friends, or a special meal for guests, this soup always delivers. Its ease of preparation doesn't compromise its flavor, and the versatility allows me to adjust it to suit my family’s preferences each time.
So, if you are looking for a delicious, healthy, and incredibly easy-to-make soup that’s both satisfying and versatile, I highly recommend trying this Orange Lentil Soup. It's become a staple in our home, and I am confident it will become a favorite in yours as well. Give it a try; you won't be disappointed!
Ingredients:I typically use the following ingredients, adjusting quantities based on my needs:
- Orange lentils
- Onion
- Olive oil
- Chicken or beef broth
- Cumin
- Salt and pepper
- Bread for croutons
- Lemon wedges
- Radishes
- Olives
Step-by-step
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes.
- Add the lentils and stir to coat them in the oil.
- Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes.
- Remove the pot from the heat and set it aside to cool for 15 minutes.
- Meanwhile, preheat the oven to 400°F.
- Brush olive oil over both sides of the bread slices, and cut them into small cubes.
- Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
- Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.)
- Add the cumin, salt, and pepper and give the soup a good stir.
- Bring it to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and simmer, uncovered, for 15 minutes.
- Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.
- Variation: Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl before serving.
