Shorbat Adas

🔥 Prep

• Rinse the 250 g red lentils in cold water until water runs clear.
• Peel and dice the 2 yellow onions.
• Peel and dice the 2 carrots.
• Rinse and dice the 1 celery stalk.
• Peel and mince the 4 garlic cloves.
• Measure 45 ml extra virgin olive oil and 15 g butter.
• Measure 1.5 tbsp cumin powder, 1 tsp turmeric powder, 0.5 tsp coriander powder, 1.5 tsp salt, and 0.5 tsp black pepper.
• Measure 800 ml vegetable broth and 300 ml water.
• Measure 3 tbsp lemon juice.
• Cut the 2 pita breads into 1‑inch squares.
• Toss the pita squares with 2 tbsp of the olive oil and 1 tsp za'atar.
• Chop the 15 g fresh flat‑leaf parsley.
• Measure 0.5 tsp sumac for garnish.

🔥 Cook

• 1. Heat the measured 45 ml olive oil and 15 g butter in a large soup pot over medium heat.
• 2. Add the diced onions, minced garlic, diced carrots, and diced celery; sauté for 6‑7 minutes until softened and translucent.
• 3. Stir in the 1.5 tbsp cumin powder, 1 tsp turmeric powder, 0.5 tsp coriander powder, 0.5 tsp black pepper, and 1.5 tsp salt; toast the spices for 1 minute until fragrant.
• 4. Add the rinsed 250 g red lentils, 800 ml vegetable broth, and 300 ml water; bring to a rolling boil.
• 5. Reduce heat to low, cover, and simmer for 20 minutes until lentils and carrots are completely tender.
• 6. Use an immersion blender to puree the soup until velvety, creamy, and golden yellow.
• 7. Stir in the 3 tbsp lemon juice.

🔥 Serve

• Ladle the soup into warm bowls.
• Drizzle each bowl with a little extra virgin olive oil.
• Top with the crispy za'atar‑seasoned pita croutons, chopped parsley, a pinch of sumac, and a light dusting of ground cumin.
• Serve with lemon wedges on the side.