This Palestinian red lentil soup (shorbet adas) is made with just a few simple ingredients, which include red split lentils with onions, water, salt and cumin powder. A delicious vegan gluten free soup, that is hearty, healthy and takes one pot and comes together in less than 30 minutes.
- 1 cup red split lent
- 2 tablespoons extra virgin olive oil
- 1 chopped sweet onion
- 4 cups boiled water
- 1 1/2 teaspoon cumin powder.
- Rinse red lentils off in the water in a strainer, set aside.
- In a pot warm extra virgin olive oil.
- Add chopped onions, sauté until onions until gold.
- Add lentils over the onions stir well combining all together.
- Pour boiled water over, and stir everything well combining the water with lentils and onions. Make sure the pot is large enough, so it does not boil over.
- Add salt and cumin, give it another stir.
- Bring the pot to boil, cover, and then reduce the heat to low and let it simmer.
- Cook for 15 minutes, then give it another stir and let it continue to cook on low heat up to 30 minutes.
- Make sure when you buy the lentils, they are split red lentils. The split literally means each lentil is split into half.
- Because lentils are split, they don’t require soaking and cook very fast.
- The soup will turn into more pasty rather watery.
- During the cooking process if you notice the top is watery, uncover and let it cook uncovered for another 10 minutes.