the following ingredients:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 crushed garlic gloves
- 2 tsp baking powder
- 1 cup red lentils
- 2 liters of water (you can use vegetable or chicken stock but to be honest I don’t think there is a need for it, I keep it vegetarian and fuss free. I never missed the stock flavor!)
- Salt to taste
- 2 tsp of turmeric
- 2 tsp of middle eastern spices (all spice or black pepper will do.)
What Jordanians have with their lentil soup (Adas)?
- Toasted (or fried if you are feeling a little bit sinful :p) pitta bread
- Green Olives (home made that is :D)
- Lemon wedges
- First of all you have to wash your lentils then soak them in baking powder for 30 minutes, this will allow the lentils to break easily while cooking and achieve a creamy texture for your soup (no blender needed, no washing one pot meal).
- Wash your lentils from the baking powder (or not, totally up to you).
- In a huge deep pot on medium heat add all of the ingredients except for the spices, and let the heat do its thing! seriously its that simple, it is better to leave it uncovered and skimp some of the foam that floats.
- Now add your spices, stir occasionally (because as the lentils cook the soup will thicken and it will clump in the bottom and burn!).
- Half way through I like to adjust seasoning. Have faith in your lentils as they will melt and transfer into a golden creamy goodness of a soup, you just gotta have faith.
You will notice that some people prefer to saute the onions but I opt for the easy way out and I get the same result, so why bother!!
Sweet, deep rich and comforting flavors all in one spoonful.
A dish that you cant feel guilty if you indulge in, unless you eat a lot of fried pitta (Arabic flat bread) with, I sometimes avoid having bread all together or lightly toast them for a guilt free meal.