Shorbet Adas — Syrian Red Lentil Soup

Ingredients

Method

1. 1

   Warm a medium pot over medium heat and add 1 tablespoon of olive oil and the minced garlic; sauté until fragrant, about 30 seconds.

   Watch closely—garlic browns very quickly and will bitter if burned.

2. 2

   Add the chopped onion and diced carrot, sprinkle 1/4 teaspoon salt, and sauté until the onion softens and begins to turn translucent, about 4 minutes.

   Stir every 30–45 seconds so the onion sweats evenly and doesn't brown too fast.

   4 min
3. 3

   Stir in the tomato paste (if using) and ground cumin and cook 30 seconds to bloom the spices.

   Blooming the spices in oil brightens their flavor.

4. 4

   Add the rinsed red lentils, the remaining 3 3/4 cups water or broth, 1¼ teaspoons salt, and black pepper; bring to a brief boil over medium-high heat.

   Use broth for more savory depth, or water for a lighter, budget-friendly soup.

5. 5

   Reduce heat to low, cover partially, and simmer until the lentils are very soft and breaking down, about 12 minutes.

   If the soup becomes too thick, add up to 1/2 cup more water and simmer a couple minutes more.

   12 min
6. 6

   Remove the pot from the heat and use an immersion blender to purée the soup until smooth but still slightly textured (or transfer two-thirds to a blender and return to the pot).

   Leave a little texture—completely velvety is fine too, depending on preference.

7. 7

   Stir in the lemon juice and 1 tablespoon olive oil; taste and adjust salt, pepper, or lemon for brightness.

   Lemon is important — it lifts the earthy lentils and makes the soup sing.

8. 8

   While the soup simmers (or now, if you prefer), heat 1 teaspoon olive oil in a small skillet over medium and fry the thinly sliced garlic until golden and crisp, about 1–1½ minutes; remove to paper towel to drain.

   Keep the garlic moving in the pan — it goes from golden to burnt in seconds.

   2 min
9. 9

   Ladle the soup into bowls, drizzle with the reserved tablespoon of olive oil, scatter the crisp garlic and chopped parsley on top, and sprinkle sumac if using; serve immediately with lemon wedges.

   Offer extra lemon at the table — many Syrian cooks like a generous squeeze.