Shorbat Adas with Preserved Lemons

By • August 25, 2014 1 Comments

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Author Notes: While visiting Jordan, this lentil soup was daily fare. It would always arrive, golden and enticing, with several lemon wedges on the side. I would squeeze those lemons dry every time, trying to get every drop of zingy goodness into the mild soup. I adapted the general recipe to satisfy my craving for lemon (without all the work) with preserved lemons.
Though traditionally served as a wintery starter, the brightness of the preserved lemon kicks this soup straight onto the summer table as a light meal.


Serves 4

  • 1 medium onion
  • 2 cloves garlic, crushed
  • 2 teaspoons preserved lemon (I used Ottolenghi's quick pickled lemons recipe, which worked wonderfully, but you can get these at Middle Eastern Markets too)
  • 1/2 teaspoon tumeric
  • 1 cup red lentils
  • 6 cups chicken stock
  1. In a stockpot, sauté onions until soft.
  2. Add garlic, preserved lemons, and turmeric and cook for a minute or two.
  3. Add in the lentils, give them a stir, then add in the stock.
  4. Cover and let simmer for 20 minutes.
  5. Puree the soup in a blender.
  6. Serve with fresh pita!

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