Shorbat Adas (Syrian Lentil Soup)
Method
Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat, then sauté the chopped onion and minced garlic for 4 minutes until soft and golden.
Toast Spices: Stir in the ground cumin, coriander, and rinsed red lentils, coating them in the oil and heating for 1 minute until highly fragrant.
Simmer Soup: Pour in the vegetable broth and bring to a boil, then reduce the heat to low and simmer covered for 15 minutes until the lentils melt completely.
Finish & Serve: Remove from the heat, stir in the fresh lemon juice and chopped parsley, then season with salt and pepper before ladling into bowls.
Nutritional Insight: The high-density prebiotic fibre structure of red lentils significantly slows down digestion and steady glucose release, actively helping to silence food noise throughout GLP-1 journeys. Culinary Hack: Blitz half of the soup with a stick blender before serving to achieve a luxuriously creamy texture without adding a single gram of dairy or extra fat.
Nutrition Facts
Per serving
