Shorbat Adas
HB-2056 · Hand-built original · Bahraini
This aromatic bowl brings together humble red lentils and a fragrant blend of spices to create something far greater than the sum of its parts. Easy to prepare and deeply comforting, it is the kind of dish that draws people around the table on a chilly evening or a relaxed family gathering. Bring a taste of the Gulf straight to your own kitchen.
BahrainiSoups1–2 servings1976 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeHigh FiberRenal
Main ingredient: lentils
Servings:1quantities adjust to match
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 carrot, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable stock
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh coriander leaves, chopped, to garnish
- Lemon wedges, to serve (optional)
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for 5 to 6 minutes, stirring often, until softened.
- Stir in the garlic, cumin, coriander and cinnamon and cook for 1 minute, until fragrant.
- Add the rinsed lentils and the vegetable stock and bring to the boil.
- Reduce the heat, cover partly and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have broken down and the soup is thick.
- Blend roughly with a stick blender, leaving some texture, or mash a ladleful of lentils against the side of the pan and stir them back in.
- Season with salt and pepper, adding a little water if the soup is too thick.
- Ladle into bowls, scatter with fresh coriander and serve hot, with lemon wedges if you like.
Nutrition (per serving, where published)
1976 kcalCalories
91.5 gProtein
350 gCarbs
35.5 gFat
4.8 gSaturates
62.9 gFibre
7.8 gSugars
266 mgSodium
0 mgCholesterol
5709 mgPotassium
809 mgCalcium
28.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data