This soup is vegan, naturally *gluten-free, packed with nutrients, a one pot wonder known in the Middle East as Shorbat-Adas /Chorbat el Ads. In my house, this quick and easy soup is a mainstay, perfect for quick lunches, light dinners, or whenever I am feeling under the weather. It is also an excellent option after a day of fasting as it is easy on the digestive system and offers the perfect nutritional boost.

There are variations of this soup in Egyptian, Turkish, and Lebanese cuisines. Some variations include adding potatoes or rice, I have made this many ways, and it’s a great way to hide the veggies from my kids.

Protein-rich red lentils get blended into, silky, hearty, soothing, liquid sunshine in a bowl. Under twenty minutes to prepare with pantry staples, it’s one of the easiest soups to make.  A lentil soup in 20 minutes? Yes, Red Lentils are one of the fastest pulses to cook, no overnight soaking or pre-cooking required.  

I cook it in an Instant Pot, but you can cook it on the stovetop as well. Before serving, finish with a generous squeeze of fresh lemon, and serve extra lemon slices on the side. We love it with some Saj, or Markook flatbreads that I cut into squares and toast in the oven or deep fry for that extra crunch, and sometimes with toasted pita chips or a crusty sourdough bread.  Garnish with cilantro or parsley- very optional.

Ingredients:

• 1 cup red lentils
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp. garlic paste
• 1 medium onion chopped
• 1.2 cup carrot chopped (optional)
• ½ tsp turmeric powder
• ½ tsp of ground black pepper or to taste
• 1 cube of vegetable stock + 2.5 cups water 
• or 2.5 cups of vegetable stock
• 1 tsp. salt or less depending on your stock/cube
• 1/2  lemon juiced
• Handful of  cilantro or parsley
• *(omit the pita chips/bread toppings for a Gluten-Free version)
  

Method:

1. Wash the red lentils under running water until the water runs clear. Add one cup of water and set aside.
2. Chop the onions and carrots ( or 1 medium potato) 
3. Set the Instant Pot to “sauté” mode, add olive oil, and once it heats up add the onions and carrots, stir frequently, until the onions turn a light golden
4. Add the whole cumin to the onions and carrots, and cook together for about 30 seconds, until the cumin blooms, add the garlic, black pepper and turmeric powder, stir for 30 seconds, and add the drained lentils, and salt.
5. Add the stock cube + water or the vegetable stock and close the lid on the Instant Pot, set the valve to the sealed position, and pressure cook on high for 10 minutes, then NPR for 8 minutes.
6. *If cooking on the stovetop, bring soup to a boil, then simmer on medium heat for 20 minutes or until the lentils are cooked.
7. For the Instant Pot, open the lid and blend the soup using an immersion blender or transfer to a high speed blender jar and blend until smooth.
8. For the stove top,  blend using an immersion blender or leave it rough and chunky 
9. Taste and adjust the salt and also consistency of the soup. If you like it thinner, add more water and allow it to cook for a few more minutes on sauté mode.