Shorba

Warm your soul with this hearty Shorba, a comforting Middle Eastern lentil soup infused with garlic, cumin, and a splash of lemon. Ideal for cozy weeknight dinners or as a nourishing starter for special occasions.

• 1 cup red lentils
• 1 medium onion
• 2 cloves garlic
• 1 medium carrot
• 1 medium potato
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice

Method

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.

2. 2

   Add minced garlic, diced carrot, and diced potato to the pot. Cook for about 5 minutes, stirring occasionally.

3. 3

   Stir in the red lentils and ground cumin, mixing well to coat the lentils with the spices.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 30 minutes, or until lentils are soft.

5. 5

   Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.

6. 6

   Season with salt and black pepper to taste. Stir in fresh lemon juice before serving.

7. 7

   Serve hot, garnished with additional lemon wedges if desired.