Shorbat Addas, literally lentil soup, is an Iraqi speciality often served during Ramadhan to break the fast. It reflects its history: lentils, turmeric, Vermicelli noodles. There are variations of this soup in Palestine, Turkey, Iran, India. Iraqis seems to be the only ones who use Vermicelli in the soup. There are so many takes on this soup, and every region and family makes it differently; but I am, of course, partial to my mother’s recipe. This is the recipe I grew up with, the one that makes me think of home. The one that connects me to my roots, both lived and imagined.
PrintShorbat Addas – Vegan Lentil Soup with Vermicelli Noodles & Lots of Lemon!
Description
Edited by Chef Danielle Goldstein
Ingredients
Scale
ingredients
- Olive oil
- 1 onion, sliced
- Celery, 1 head finely chopped
- Red lentils, 1 cup
- Salt | Pepper, to taste
- Turmeric powder, about a tablespoon
- Water, about 3 cups
- Parsley, 2 bunches finely chopped
- Lemons, about 4, juiced
- Vermicelli noodles, 1/2 cup (Sha’riyya in Arabic)
Instructions
directions
- 1. Brown the onion in olive oil. To avoid burning, watch carefully. Add salt. Set aside to dry on a paper towel.
- 2. In a large stock pot, sweat the chopped celery with some olive oil. Add salt and pepper to taste. About 5 minutes.
- 3. Add the lentils. Coat with turmeric. Stir and let cook together about 2 minutes.
- 4. Add enough water to cover an inch over the lentils. Add more salt for good measure. Feel it out. Bring to a boil, then reduce to a simmer. About 20 minutes until lentils are cooked down. The soup should look a bit yellow at this point.
- 5. At this point I blend the soup with either a handheld or standing blender. No need to be a perfectionist about it.
- 6. Taste the soup. Does it need more salt? Pepper? Add and stir.
- 7. Add the lemon. I use a lot of lemon in this soup, more than 4 lemons, but if you prefer less then taste along the way. The lemon brings out the flavor of the soup.
- 8. Add the finely chopped parsley, half the onions, stir.
- 9. Add the Vermicelli/ Sha’riyya. This cooks very fast.
- 10. Ladle the soup into bowls and top with more onions.
Notes
- Chef Tips: While you are prepping your lentil soup, put any leftover but clean scraps of onion, carrot, celery, and tomatoes into a pot and cover with water. Add a bunch of parsley stems and simmer for 1 hour. You now have a vegetable stock that you can strain and freeze, or use it instead of water for your soup.
- Make it Your Own: Try garnishing with lemon zest, yogurt, green onions, or chili powder.
- Not Included in Large Box: Turmeric powder, olive oil