This simple and hearty soup is a staple during Ramadan, but also perfect for keeping cozy during those cold winter nights. It only takes about 5 minutes to prep, is packed with flavor, and can make for a meal on its own. I also recently discovered Abeer Najjar’s dakkah recipe—a chili, garlic, and lemon based topping that she serves alongside her soup—and I fell in love. It’s now a staple in our household whenever we make shorabet ‘adas or ‘mjaaddara. Her recipe uses jalapeños but I love using serrano peppers for more of a kick. I’ve included the recipe below, but do visit her blog to learn more about it! And give this soup a try the next time you’re looking for something to fill your belly fireside.
Shorabet ‘Adas (Lentil Soup)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup onion (diced)
- 2 cups orange lentils
- 2 ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp black pepper
- 4 tbs lemon juice (add more to taste)
Optional
- celery (diced)
- carrots (diced)
Optional Topping: Dakkah (Abeer Najjar's Recipe)
- 3 jalapeños or serrano peppers
- 5 – 6 cloves garlic
- 1 ½ lemon (juiced)
- ¼ – ½ tsp salt (add more to taste)
- extra virgin olive oil (drizzle on top)
Instructions
- Heat a pot on medium heat
- Once heated, add the olive oil and diced onions and sauté until the onions are translucent and soft
- If you're adding carrots and celery, add them to the pot once the onions are cooked through—sauté until carrots begin to get soft
- Add the lentils to the sautéed onions and veggies and stir
- Add 4 cups of water to the pot
- Stir in the spices (cumin, turmeric, salt, and black pepper) using a whisk
- Once the water comes to a boil, reduce the heat to low and cover the pot
- Stir the lentils occasionally and continue adding water as it dries up
- Allow the lentils to cook for about 45 minutes or until they are completely soft
- Remove from the heat and stir in lemon juice
- Serve with sliced lemon, dakkah, and mana'eesh or fatayer
Optional Topping: Dakkah (Abeer Najjar's recipe)
- Using a food processor, blend the chilis, garlic cloves, and salt until they become a chunky paste
- Transfer paste to a bowl and combine with lemon juice
- Drizzle with extra virgin olive oil and serve as a topping
