[NEW] Middle Eastern Lentil Soup

Red lentils are the fastest-cooking lentil, making this a great option for a quick dinner. Shorbat adas, as this soup is also known, is a staple food throughout the Middle East. The spices and vegetables in shorbat adas are commonly simple and variable. Use this recipe to help you use up little vegetable odds and ends, and play with the spices to make it your own.

Prep Time: 15 min.

Cook Time: 45 min.

Total Time: 1 hour

4 Servings

Ingredients

3 cups low-sodium vegetable broth
2 cups split red lentils 1 onion, chopped 1 carrot, chopped 1 zucchini, chopped
2 cloves garlic, crushed
1 tsp. coriander
2 tsp. cumin ½ stalk celery, chopped (optional)

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Instructions

Add all ingredients to a heavy-bottomed pot and bring to a simmer. Cook until lentil are tender, adding more water if needed (30-40 minutes).
Using an immersion blender, puree the soup. If you don't have an immersion blender, process in a regular blender or food process in small batches, leaving the top vent covered only with a kitchen towel.

Nutrition Facts

4 servings per container

Serving size 372 g

Amount per serving

Calories 387

% Daily Value*

Total Fat 2.5g	3%
Saturated Fat 0.4g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 122mg	5%
Total Carbohydrate 69.3g	25%
Dietary Fiber 12.84g	46%
Total Sugars 3.7g
Includes 0g Added Sugars	0%
Protein 24.3g
Vitamin D 0mcg	0%
Calcium 91.4mg	8%
Iron 7.8mg	45%
Potassium 864.6mg	20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No additional notes for this recipe.

Score Breakdown

+ More

Fiber
Vitamins & Minerals
Whole Grains

− Less

Additives to Limit
Added Sodium
Added Sugar

+5 -3 =2

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