Iraqi Shorbat Adas Red Lentil Soup

Ingredients

• 1 cup red lentils
• 2 cups vegetable stock
• 1 carrot, diced
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the red lentils in a sieve under cold running water until the water runs clear, which stops the soup turning muddy and grey.
2. Heat the olive oil in a saucepan over medium heat and cook the onion and carrot with a pinch of salt for 6 to 8 minutes, until soft and starting to colour at the edges.
3. Add the garlic and cumin and stir for 30 seconds, until the cumin smells toasted rather than dusty.
4. Add the drained lentils, the stock, and 2 cups water. Bring to a boil, then skim off any foam and reduce to a simmer.
5. Cook uncovered for 20 to 25 minutes, stirring occasionally so the lentils do not settle and catch, until they have collapsed completely and the soup has thickened.
6. Blend the soup smooth with a stick blender, or leave it half-blended if you prefer texture, and loosen it with hot water until it pours easily from the ladle.
7. Season generously with salt, pepper, and a good squeeze of lemon. Lentils need far more acid than seems reasonable, so taste and add more until it tastes bright rather than heavy.
8. Serve hot with the fresh herbs and lemon wedges alongside.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.