Shorbat Adas

Lentil soup holds an ancient and enduring place in Levantine cuisine, passed down through the centuries in both rural households and urban homes. Simple and inexpensive, it was long the daily meal of peasants and modest families, prepared with whatever was on hand: a few lentils, an onion, a bit of fat or oil. Its preparation requires neither meat nor rare ingredients, which explains its constant presence on Levantine tables, from the most remote village to the great cities. It crossed regional borders without ever losing its profoundly popular character, with each family adding its own touch according to local harvests and customs. Today, it is still found almost unchanged, serving as a tangible link to the peasant kitchens of old.

• 250 g red or brown lentils
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil or ghee
• 1 teaspoon ground cumin
• 1 liter water or simple broth
• Salt
• Juice of half a lemon (optional)
• A pinch of turmeric (optional)

1. Sauté the chopped onion and garlic in oil or ghee until they become translucent.
2. Add the cumin and stir for a few moments to release its aroma.
3. Add the rinsed lentils, then cover with water or broth.
4. Simmer over low heat until the lentils are fully tender, skimming if necessary.
5. Season with salt at the end of cooking, then lightly mash or blend according to the desired texture.
6. Serve hot, with a drizzle of lemon if desired.

This soup offers a soft and creamy texture, somewhere between a velvety purée and a rustic potage depending on how much the lentils are mashed. Cumin brings a characteristic earthy warmth, while the melted onion softens the whole. A splash of lemon, when added, brightens the soup with a lively, tangy note that contrasts pleasantly with the warm and comforting base of the dish.