Lentil Soup (Shorbat Adas)
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Zubereitung
This one-pot dish is a staple at iftar tables around the world, offering a warm, comforting start to the meal. Finished with a squeeze of lemon, the soup stays balanced and bright without feeling heavy.
*This recipe originally ran in United Arab Emirates on HexClad.ae.
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In a HexClad 5QT/5 L Hybrid Saucepan over medium, melt butter. Add onion, carrot, garlic, ginger and 2 teaspoons salt. Cook, stirring occasionally, until softened, about 5 minutes. Add 1 teaspoon black pepper, cumin, coriander, turmeric and pepper flakes. Cook, stirring, until spices are fragrant, about 30 seconds. Add stock and lentils and bring to a boil over high. Reduce to a simmer and cook, uncovered, until lentils are soft, about 30 minutes.
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Meanwhile, fry pita. Line a rimmed baking sheet with paper towel; set aside near stove. Fit a HexClad 2QT/2 L Hybrid Saucepan with a deep-fry thermometer. Heat 1-inch/2.5-cm oil (about 2 cups/475 ml) over medium-high to 350ºF/175ºC. Working in 2 batches, add pita to oil and cook until golden and crisp, 1 to 2 minutes. Transfer to prepared sheet and season with salt.
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Transfer half of soup to blender pitcher. Cover and blend, gradually increasing speed from low to high, until smooth. Return blended soup to pot and stir to combine. Season with salt and pepper.
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Top with pita chips and cilantro. Serve with lemon wedges.
