Traditionally, the holy month of Ramadan is a time Muslims observe to reflect, practice restraint and pray. Throughout the month, Muslims fast from sunrise to sunset and spend their evenings gathering with friends and family, eating during Iftar and Suhoor before the sun rises. In Arab culture, as soon as the sun sets, fasts are broken with a date and water, followed by a feast packed with traditional Arabic dishes, varying from different cultures across the region.
Shorbat adas (lentil soup) is a staple in Middle Eastern cuisine, especially during Ramadan. It’s a warm and light dish that is both nutritious and a great way to start up your appetite for the late-night feasting. In this article, chef Achref Bousdira, of MICHELIN-selected Li Beirut, shares his recipe on this classic soup loved by all.
MORE RAMADAN RECIPES: Chef Salam Dakkak shares her Knafeh recipe!
Recipe
Ingredients and Preparation (Six people)
500 g of Red Lentils 100 g of Potato
30 g of Red Onion
20 g of Garlic
40 g of Leeks
35 g of Celery
90 g of Cumin Powder
20 g of Salt
40 g of Carrot
10 g of Turmeric Powder
20 g of Lemon
6 pieces of Large Arabic Pita Bread
Using a fine mesh strainer, rinse the 1 ¾ cup red lentils until the water runs clear. In a large stockpot over medium heat, heat the oil add the chopped onions and cook the onions until they are soft and translucent. Add 3 cloves crushed garlic, 1 ½ teaspoon ground cumin, ½ teaspoon turmeric powder, one bunch of celery, leeks, carrots, water, salt, and pepper then the red lentil. Stir to combine. Cover your pan, and simmer for around 30 minutes.
In the meantime, cut the Arabic pita bread into small squares and fry them in a pan until crispy. After 30 minutes, use an immersion blender to puree the soup completely. Serve with a squeeze of fresh lemon juice and crispy pita bread.
