Middle Eastern Lentil Soup (Adas)
This Middle Eastern Lentil Soup recipe, or "Adas" in Arabic, is hearty, spicy, and perfect for lunch or dinner. Enjoy it as a main dish or an appetizer!
Servings: 6 bowls
Calories: 263kcal
Equipment
- 1 skillet
- 1 Immersion Blender (optional)
Ingredients
- 1 medium diced potato (optional)
- 1 cup red (or orange) lentil
- ¼ cup rice
- 2 tablespoon olive oil
- 1 small onion
- ½ cup vermicelli noodles
- 1 tablespoon tomato paste
- 1½ teaspoon sea salt
- 1 tablespoon hot curry (or mild)
- 1 ½ teaspoon paprika powder
- ¼ teaspoon cayenne powder (optional)
Instructions
- Rinse rice to remove excess starch. Wash lentils and strain. Peel and dice the potato (if using) and add to a pot, along with lentil and rice. Add 3 cups water.
- Bring the contents of the pot to a boil. Lower the temperature, then simmer, covered, for approximately 20 minutes until most of the water has been absorbed.
- Heat olive oil in a saucepan and sauté the onion and vermicelli noodles until the onion is soft and the noodles are brown.
- Add salt, curry paprika, and cayenne powder to the saucepan. Cook for one minute then add tomato paste and one cup of water. Stir until combined.
- Add the saucepan ingredients to lentil mixture, along with two cups of additional water. Stir to combine, bring to a boil, then reduce heat to low. Cover with lid, and simmer gently for 20 minutes.
Notes
- If the soup gets too thick, just add more water until it reaches the desired consistency.
- Store in an airtight container in the fridge for up to 3 days or for up to 3 months in the freezer.
- You can reduce the level of spice by omitting the cayenne, and by using sweet curry powder instead of spicy.
- You can blend this Middle Eastern lentil soup with an immersion blender if you prefer a smooth texture.
Nutrition
Serving: 1bowl | Calories: 263kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 588mg | Fiber: 5g | Sugar: 2g
