When my husband and I first lived together in Chicago, there was this little Middle Eastern restaurant around the corner that we loved for the warm smells, generous portions, and new tastes for our palates. One of our favorites was their shorbat adas, or Middle Eastern lentil soup.
It is actually easy to cook at home if you have the spices, and with some root veggies added for texture, taste, and nutrition this makes for a quick soup to whip up on cold nights.
The preparation is very toddler-friendly – Ilian was pouring and mixing, and showing an interest in learning the names of the different spices 🙂
Stay warm wherever the snow storms are hitting!
- 1 1/2 cups red lentils, washed
- several carrots, peeled and sliced into thin rounds
- 1 purple top turnip, peeled and diced
- 2 tsp salt
- 2 tsp cumin
- 2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1 lemon, thinly sliced
- Combine all ingredients except lemon in a large pot.
- Add water to cover, plus one inch.
- Bring to a boil, reduce to a simmer and let cook for about 30 minutes, stirring occasionally.
- Serve in bowls with lemon slices. Enjoy!