Recipe generally from here (http://www.food.com/recipe/shorbat-adas-middle-eastern-lentil-soup-287666)
- 6-8 cups chicken broth (depends on how thick you like your soup)
- 1 1⁄2 cups small red lentils
- 1 medium yellow onion, chopped (very fine if you dont plan on blending the soup)
- 1 large garlic clove, chopped
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon turmeric
- olive oil
- In a large pot over medium heat, saute onions and garlic in olive oil until softened
- Add the cumin and turmeric and stir together for ~30 seconds
- Add the broth (I use about 6 cups to start because I like thicker soup. If its looking too thick towards the end of the cooking process I’ll add a little more to get the thickness where I like it.
- Stir in the lentils, bring to a boil, then reduce to a simmer. Allow to simmer for ~20-30 minutes (sometimes the cooking time will vary, but the lentils should be very very soft.
- Before serving I usually mix it up with my immersion blender. You can do the same in a regular blender if you want (it just always ends in a disastrous explosion for me so I like the immersion blender). If you shop the onion fine enough in the beginning, you can get away without blending it.
- Some restaurants serve this with good olive oil drizzled on top, I usually forget.