📝 About This Recipe
Adas Majroush is the quintessential comfort food of the Levant, a velvety yellow-gold soup made from split red lentils that melt into a creamy consistency. Infused with the earthy warmth of cumin and the aromatic sweetness of sautéed onions, this dish is a staple during Ramadan and chilly winter months alike. Its beauty lies in its simplicity, offering a nutrient-dense, heart-warming experience that is elevated by a final squeeze of fresh lemon and crunchy pita croutons.
🥗 Ingredients
The Lentil Base
- 2 cups Split red lentils (Adas Majroush) (rinsed thoroughly until water runs clear)
- 3 tablespoons Extra virgin olive oil (high quality for best flavor)
- 1 large Yellow onion (finely diced)
- 1 medium Carrot (finely grated or minced)
- 3 pieces Garlic cloves (minced)
- 7-8 cups Vegetable or chicken stock (hot; adjust for desired thickness)
Spices & Seasoning
- 1.5 teaspoons Ground cumin (the signature flavor of the dish)
- 1/2 teaspoon Turmeric powder (for a vibrant golden hue)
- 1/2 teaspoon Ground coriander
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish & Finishing
- 2 loaves Pita bread (cut into small squares and toasted or fried)
- 1-2 pieces Fresh lemon (cut into wedges for serving)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Aleppo pepper or Paprika (for a dusting of color and mild heat)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them under cold running water, swirling with your fingers until the water transitions from cloudy to clear. Drain well.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they become translucent and just begin to turn golden at the edges.
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3
Stir in the minced garlic and grated carrot. The carrot adds a subtle sweetness and enhances the soup's orange-gold color. Cook for another 2-3 minutes until fragrant.
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4
Add the ground cumin, turmeric, and coriander to the pot. Stir constantly for about 60 seconds to 'bloom' the spices in the oil, which releases their full aromatic potential.
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5
Add the rinsed lentils to the pot and stir well to coat every grain with the spiced oil and aromatics.
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6
Pour in 7 cups of the hot stock. Increase the heat to high and bring the mixture to a rolling boil.
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7
Once boiling, use a spoon to skim off any white foam that rises to the surface. This ensures a clean flavor and a smoother texture.
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8
Reduce the heat to low, cover the pot partially with a lid, and simmer gently for 25-30 minutes. The lentils are done when they have completely broken down and the soup looks thick.
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9
For a traditional rustic texture, you can leave the soup as is. For a silky, restaurant-style finish, use an immersion blender to puree the soup until completely smooth. If it's too thick, add the remaining cup of stock.
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10
Stir in the salt and black pepper. Taste and adjust seasoning if necessary.
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11
While the soup simmers, prepare the pita croutons by tossing pita squares with a drizzle of olive oil and baking at 375°F (190°C) for 5-8 minutes until crunchy and golden.
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12
Ladle the hot soup into deep bowls. Top with a handful of pita croutons, a sprinkle of fresh parsley, and a dusting of Aleppo pepper.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch, which prevents the soup from becoming overly gummy. Don't skip the cumin; it is not only essential for the flavor profile but also aids in the digestion of legumes. If the soup sits for a while, it will thicken significantly; simply whisk in a splash of hot water or broth to loosen it back up before reheating. For an extra layer of richness, you can stir in a tablespoon of butter or a drizzle of browned butter right before serving. To make it a fuller meal, you can add a small handful of short vermicelli noodles (fried in oil first) during the last 10 minutes of simmering.
🍽️ Serving Suggestions
Serve with plenty of fresh lemon wedges; the acidity is crucial to cut through the earthiness of the lentils. Pair with a side of 'Salata Arabieh' (a finely chopped tomato and cucumber salad) for a refreshing contrast. Accompany with a plate of fresh radishes, green onions, and pickled turnips (Torshi). A dollop of Greek yogurt or labneh on top adds a lovely creamy tang. Serve alongside warm flatbread or Mana'eesh for dipping.