Shorbat Adas

Method

1. 1

   Soften the vegetables

   Set a large saucepan over medium heat and add the olive oil, onion and carrot. Cook for 7 minutes, stirring often, until softened but not browned.

2. 2

   Cook the aromatics

   Stir in the garlic, cumin and turmeric. Cook over medium heat for 1 minute, stirring, until fragrant.

3. 3

   Simmer the lentils

   Add the rinsed lentils, stock, salt and black pepper. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer.

4. 4

   Cook until tender

   Cover partly and cook for 25 minutes, stirring a few times, until the lentils have collapsed and the carrot is tender.

5. 5

   Blend the soup

   Take the pan off the heat and blend with a stick blender until smooth, or leave a little texture if you prefer. For a jug blender, work in small batches and vent the lid.

6. 6

   Add the lemon

   Return the soup to low heat and stir in the lemon juice. Warm for 2 minutes, until steaming, then taste and adjust the salt or lemon.

7. 7

   Serve

   Stir through the parsley and serve hot.

Tips

• Stir the aromatics often so the garlic does not catch and turn bitter.
• If using a jug blender, blend in small batches and vent the lid, as hot soup expands and can splatter.
• Add the lemon gradually and taste before adjusting the seasoning.

Swaps

• Use chicken stock instead of vegetable stock.
• Replace the parsley with finely chopped coriander.
• Use lime juice instead of lemon juice.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently, stirring and adding a splash of stock or water if needed.