Shorbat Adas — Algerian Red Lentil Soup with Cumin and Lemon

Shopping list

• 250 g red lentils — rinsed

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• 3 tbsp olive oil

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 1.5 tsp ground cumin

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• 1 tsp ground coriander

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• 2 tbsp tomato purée

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• 1.2 l vegetable or chicken stock

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• 1 tsp fine sea salt — or to taste

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• 0.5 tsp black pepper

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• 1 piece lemon — juiced

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• 2 tbsp fresh coriander or flat-leaf parsley — chopped, to garnish

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• 2 tbsp extra virgin olive oil — to drizzle

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Step by step

1. 1

   Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5– 6 minutes, stirring occasionally, until softened and translucent.

2. 2

   Stir in the minced garlic, cumin, and ground coriander; cook for 1 minute until fragrant.

3. 3

   Add the tomato purée and cook, stirring, for 2 minutes to deepen its flavour.

4. 4

   Add the rinsed red lentils and stock. Stir well, bring to the boil, then reduce the heat to a gentle simmer.

5. 5

   Cover and cook for 25– 30 minutes, stirring occasionally, until the lentils are completely soft and beginning to break down.

6. 6

   Use a stick blender to purée the soup until smooth and creamy. (Alternatively, blend in batches in a jug blender, taking care with the hot liquid.)

7. 7

   Season with salt and black pepper. Stir in the lemon juice and taste, adding more lemon or salt as needed.

8. 8

   Ladle the soup into bowls. Drizzle each serving with extra virgin olive oil and scatter over the chopped coriander or parsley.

9. 9

   Serve hot with crusty bread or flatbreads on the side.