Wait. Did Easter just pass by? What in the world?! Time is flying…and I totally didn’t share with you how I naturally colored our Easter eggs. But lucky you…Easter comes twice for my family this year. That’s right, twice. Because my husband happens to be Orthodox and Orthodox Easter falls on May 1st, 2016. So that means, I’ll be coloring more eggs using that awesome technique which I will make sure to share with all of you this time around! 🙂
Speaking of Orthodox. Did you see My Big Fat Greek Wedding 2 ?!? Because we absolutely did. And by the way, I so got “baptized” in the Orthodox church too before getting married to Nick. And though I didn’t get submerged in a kiddy pool like Ian Miller (John Corbett) did in the 1st movie, the priest did cut pieces of my hair as an expression of gratitude. Now THAT’S what I call #truelove 😛
Back to this sunshine bowl of a soup above ↑.
Do you ever gaze at your pantry pondering what you could possibly make with not much at hand? Like, only red lentils? That was me the other day. All I knew was that I wanted something simple, light yet comforting, filling and satisfying. UGHHH what was I supposed to do with just red lentils!? #TheStruggleIsReal.
I remembered my mom’s Shorbet Adas – Mediterranean Red Lentil Soup. I knew what I needed to do; call mom. 🙂 I was expecting she’d say I needed broth (since I of course didn’t have any) so I was already running scenarios in my head of how I could convince my husband to make a quick run to the store ← (can you tell it’s his favorite thing to do?). BUT, to my surprise, my mom assured me water was all I needed.
And oh my goodness…I’m still amazed how ridiculously delicious this soup tastes. The beauty in this recipe lies in its simplicity. It must be the simplest yet most flavorful, warm and comforting soup ever created. Did I mention it’s ready in just 30 minutes?!
The 1st is the most important step. You start by sauteeing onion with cumin and cinnamon which deepens their flavors.
Then, you add your red lentils, water and turmeric bringing to a boil.
Reduce heat, cover and simmer for 20 minutes or until the lentils are soft, tender and dreamy. 😛
Stir in some lemon juice and serve with chopped parsley and freshly cracked pepper. Yummm! Sooo goood!
With literally one main ingredient and no need to convince husbands to do anything…this recipe is a keeper!
So what are you waiting for? Time to brighten your day with this vibrant Shorbet Adas Mediterranean Red Lentil Soup. Enjoy! 🙂
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials.Print
- Olive Oil – 2 tbsp.
- Red Onion – 1/2, chopped.
- Red Lentils – 2 cups, rinsed.
- Cumin – 2 tsp, or more to taste.
- Cinnamon – 1 tsp.
- Turmeric – 1/4 tsp.
- Salt – 1 tsp, or more to taste.
- Water – 8 cups.
- Lemon – 1, juiced.
- In a large pot or Dutch Oven, heat olive oil over medium heat and saute chopped onion with the cumin, cinnamon & salt until fragrant and tender. 5 minutes.
- Add the red lentils, water and turmeric and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are soft and tender. Stir occasionally.
- Stir in the lemon juice and serve with chopped parsley and freshly cracked pepper.
Leftovers taste just as great and this can last up to 5 days refrigerated.
The beauty in this recipe is in its simplicity but you can certainly use broth instead of water and add other spices to your liking.
Shorbet Adas – Mediterranean Red Lentil Soup
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