Shorbat Adas: A Warm, Earthy Traditional Lentil Soup Recipe

My aunt is famous for hers—particularly during Ramadan when she ladles it out daily to scores of relatives and fast-breakers. The tradition is to start with a date (regulate blood-sugar levels after the long, daily fast) and follow with a restorative bowl of dal.

This recipe is nutritious and satisfying. The cooked limes, or lumi, are the secret ingredient. Squeeze one against the side of your serving bowl to release the tart juice. Variations of this soup exist across the region and throughout the Indian subcontinent.

Rinse the lentils until the water runs clear. Put them in a large pan and add 2 ¼ cups of boiling water. Bring to a boil, then simmer, covered, until the lentils are soft. Add the chopped tomatoes and cook for about 5 minutes.

Blend the mixture in batches in a blender or food processor. Set aside

Pierce each dried lime a few times with a knife. Heat the oil in another deep pan, and fry the onion and the dried limes together until the onion is golden brown. Stir in the garlic and ginger purees, and the spices.

Combine the lentil mixture with the onion mixture, stir well, and season with salt to taste. Add the tomato puree. Cook over medium heat until the mixture starts to bubble.

Lastly, add the vermicelli. When they are cooked—within 3 minutes—the soup is ready. Adjust the consistency by adding water, if necessary.

Pour into soup bowls, and don’t forget the limes.

Reprinted with permission from
Cardamom and Lime: Recipes from the Arabian Gulf
Sarah al-Hamad. 
Interlink Books, 2008.
interlinkbooks.com.