Our Culture:

Shorbat Al-Adas is a cornerstone of authentic Jordanian home cooking, revered as a staple of comfort, nourishment, and hospitality. Its presence is particularly strong during the cooler months and is a fundamental component of the iftar meal during Ramadan, prized for its ability to gently break the fast and provide sustained energy. The recipe’s simplicity, relying on affordable and accessible ingredients like red lentils, cumin, and olive oil, speaks to its deep roots in everyday Jordanian life. The final, essential garnish of a squeeze of fresh lemon juice and a drizzle of local olive oil is a customary touch that brightens the soup’s earthy flavor. More than just a dish, it is a culinary expression of warmth and care, often prepared in large batches to welcome guests and ensure no one leaves the table hungry, solidifying its status as a true taste of Jordanian tradition and generosity.
Nutrition Tip:

Lentils are low in calories and packed with health benefits, including high content of proteins, fiber, and vitamins. In a vegetarian diet, Lentils provide a good amount of iron, almost as good as red meat.
Ingredients:

1 cup Red lentils (washed and drained)

1T Olive oil

1T Parsley (finely chopped)

1T Cumin

1 Onion (chopped)

4 cups Warm water

1t Salt

Steps:

1- Wash the lentils and drain.

2- Heat the olive oil in a pot.

3- Sauté the onion on medium heat until browned.

4- Add lentils to the onion, stir.

5- Add warm water, salt, black pepper, and cumin.

6- Cook for two hours, stirring occasionally and adding, as necessary, enough water to keep the lentils under ½ inch of liquid.

7- Blend ina  food processor.

8- Pour the lentils into a pot. Simmer for 5 minutes.

9- Place in a deep bowl and serve.