- 1 tablespoon Olive oil
- 1 large Brown onion diced
- 2 medium Carrots diced
- 2 small Celery stalks diced
- 2 cloves Garlic crushed
- 1½ cups Red lentils dry
- ¼-½ cup Short grain white rice or medium grain
- 8 Cups Vegetable stock or 10 cups (you can adjust the thickness of this lentil soup)
- 1 medium Fresh lemon juiced
- 1 teaspoon Ground turmeric
- 1 ½ teaspoon Ground cumin
- 1 handful Fresh parsley chopped, divided into two portions
- 1 pinch Salt or to taste
- ½ teaspoon Cracked black pepper or to taste
- 1 Lemon wedge
- Yield 5-6 servings.
- A regular blender can be used instead of a hand blender; allow the soup to rest for 5 minutes before blending and keep the blender lid slightly open to release pressure.
- If you enjoy this shorbet adas recipe, you might also like my shorbet freekeh.
- US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.
