Shorbat Adas, or lentil soup, is a comforting and nutritious dish commonly served during Ramadan, especially for Iftar, the meal to break the fast at sunset. This soup is not only quick and easy to prepare but also highly nourishing, providing the body with essential protein, fiber, and warmth after a day of fasting. The traditional recipe is simple—lentils, vegetables, and spices—but we elevate this classic with the addition of Emperor Akbar Cardamom for its rich aroma and flavor.
Ingredients:
Red lentils – 1 cup (rinsed)
Carrot – 1 large (diced)
Onion – 1 medium (finely chopped)
Garlic – 2-3 cloves (minced)
Tomato – 1 large (chopped)
Cumin powder – 1 tsp
Coriander powder – ½ tsp
Ground turmeric – ½ tsp
Ground cinnamon – ½ tsp
Emperor Akbar Green Cardamom – 3-4 pods (lightly crushed)
Olive oil – 2 tbsp
Vegetable broth or water – 4-5 cups
Lemon juice – 1 tbsp
Salt – to taste
Black pepper – to taste
Fresh cilantro or parsley – for garnish
Pita bread – for serving (optional)
Instructions:
1. Prepare the Lentils: Rinse the lentils under cold water and set them aside. This helps remove any dust or impurities.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and diced carrot, cooking for an additional 2-3 minutes until fragrant and slightly tender.
3. Add the Tomatoes and Spices: Add the chopped tomato to the pot and cook for about 3 minutes until the tomato softens and releases its juices. Stir in the cumin powder, coriander powder, ground turmeric, and ground cinnamon. Mix well, allowing the spices to bloom in the oil for about 1 minute.
4. Incorporate the Lentils and Green Cardamom: Add the rinsed lentils to the pot and toss them with the spiced vegetable mixture. Add the lightly crushed Emperor Akbar Cardamom pods to the pot. The cardamom will release its rich, aromatic flavor during the cooking process.
5. Simmer the Soup: Pour in 4-5 cups of vegetable broth (or water if you prefer) and bring the mixture to a boil.
Reduce the heat and let the soup simmer uncovered for 25-30 minutes, or until the lentils and carrots are tender. Stir occasionally.
6. Season and Blend: Once the lentils are soft, season the soup with salt and black pepper to taste. If you prefer a smoother texture, you can blend the soup using an immersion blender or transfer it in batches to a regular blender.
7. Add Lemon Juice and Garnish: Stir in the lemon juice to add a burst of freshness and acidity to balance the flavors. Garnish with fresh cilantro or parsley before serving.
8. Serve: Serve the Shorbat Adas warm with a side of fresh pita bread, and enjoy it as a hearty and comforting Iftar meal.
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