Shorbet Adas (Lebanese Lemony Lentil Soup)

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RECIPE DATA

TITLE: Shorbet Adas (Lebanese Lemony Lentil Soup)
SERVES: 8
PREP: 10 min
TOTAL: 40 min

INGREDIENTS
2 onions
5 cloves garlic
60 g (about ¼ cup) extra virgin olive oil
400 g (about 2 cups) red lentils, rinsed
1 potato (200 g (about 1¼ cups chopped)), chunks
6 cups (1.5 L) chicken broth or water
1 tbsp ground cumin
½ tsp ground turmeric
½ tsp black pepper
1½ tsp salt
⅓ cup (80 ml) lemon juice
2 Lebanese breads, torn and fried or toasted
1 onion, sliced and fried crisp in olive oil

STEPS
1. Put 2 onions and 5 cloves garlic in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 60 g (about ¼ cup) extra virgin olive oil. Sauté until soft and golden.
TM SETTINGS: 6 min / 120°C / speed 1
3. Add 1 tbsp cumin, ½ tsp turmeric and ½ tsp pepper. Toast.
TM SETTINGS: 1 min / 120°C / speed 1
4. Add 400 g (about 2 cups) lentils, 1 potato, 1.5 L (6 cups) broth and 1½ tsp salt. Lid cap in.
TM SETTINGS: 25 min / 100°C / speed 1
5. Blend smooth, increasing gradually, lid cap in.
TM SETTINGS: RAW SETTING: 1 min/speed 4–8
6. Serve with a big squeeze of the 80 ml (⅓ cup) lemon, a pinch more cumin, fried pita and crisp onion.
7. Portion & store: makes ~8 adult portions (~250 ml); a kid portion is half. Fridge 4 days; freezer 3 months (add lemon and pita when serving).

NOTES
Portion size: ~250 ml / 1 cup
Batch note: Lebanese red-lentil soup: onions sweated in olive oil, plenty of cumin, finished with lemon, crisp pita and fried onion. ~2 L bowl max.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 3 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/shorbet-adas/