Shorbat Adas (Red Lentil Soup)

Method

1. 1

   Soften the diced onion, garlic and carrot in half the oil for 5 minutes.

2. 2

   Stir in the cumin for 30 seconds, then add the lentils and stock.

   💡 Blooming the cumin in oil wakes it up far more than adding it to the liquid.

3. 3

   Simmer until the lentils collapse, about 25 minutes, skimming any foam.

4. 4

   Meanwhile fry the sliced onion in the remaining oil until deep brown and crisp; drain on paper.

   💡 Take the onions darker than golden — the bitter-sweet edge makes the topping.

5. 5

   Blend the soup smooth, or leave it rustic, and season with salt.

6. 6

   Serve with the crisp onions on top and lemon wedges for squeezing at the table.