Adas (شوربة عدس)

• 

• Prep time: 10 minutes

• Cook time: 35–45 minutes

• Total time: ~45–55 minutes

• Servings: 4–6 servings

Origin-Sudan

Description

Adas is a traditional Sudanese red lentil soup deeply flavored with garlic, lime, and cumin. While lentil soup is a beloved staple across the Arabic-speaking world and Turkey, this version highlights a classic Sudanese seasoning technique that transforms humble lentils into a rich, aromatic comfort food.

Presentation & How It's Eaten

The soup has a beautiful yellow hue and a smooth, comforting texture. It is traditionally served hot in a deep bowl, accompanied by fresh lime wedges and flatbread (like baladi bread) for dipping or ripping up and soaking directly into the broth.

Ingredients

• 500g red lentils, rinsed thoroughly

• 2–4 tbsp ground cumin

• 2–4 tbsp salt (adjust to taste)

• 2 tbsp ground black pepper

• 2–4 tsp chili powder

• 1–2 limes, juiced

• 2–4 garlic cloves, crushed

• 100ml vegetable oil (for frying the garlic)

• Boiling water (as needed)

Step-by-Step Directions

1. Boil the Lentils: Place the rinsed red lentils in a large pot. Pour in enough boiling water to cover the lentils by approximately 2 inches. Bring the mixture to a boil.

2. Simmer: Reduce the heat to a gentle simmer, cover the pot, and cook for 30 to 40 minutes. Be sure to occasionally stir the base of the pan to prevent the lentils from sticking and burning.

3. Blend and Season: Once fully cooked, the lentils will transition in color from orange to yellow. Carefully use a hand blender to puree the soup until completely smooth. Season with the ground cumin, salt, and black pepper. Note: If the soup feels too thick, stir in a little more boiling water to reach your desired consistency.

4. The Gadha (Garlic Tempering): In a separate small pan, heat 100ml of oil. Add the crushed garlic cloves and sizzle gently, stirring until they just begin to turn a golden color.

5. Combine: Carefully pour the hot oil and garlic mixture directly into the lentil soup and stir evenly. This flavoring technique is known as gadha.

6. Finish and Serve: Squeeze the juice of half a lime directly into the pot, stir one last time, and serve hot with extra lime wedges and bread.

Optional Directions

• Onion Base: For layered sweetness and depth, finely chop a whole onion and sauté it in a bit of oil until soft and golden before adding the rinsed lentils and water.

• Ginger Kick: Add 2 tablespoons of grated fresh ginger to the pot before blending to give the soup a bright, warming heat.

• Spice Variations: Season the soup with a dry harissa spice mix for a North African flair, or swap out the chili powder for red chili flakes or finely chopped fresh chilies.

• Light vs. Thick Style: For a light, velvety, watery soup, pass the cooked lentils through a sieve, pressing them with the back of a spoon to catch and discard the heavy fibers. Leave the blended lentils as-is for a thicker, heartier meal.

Cooking Tips

• Watch the Water: The final consistency relies entirely on your water ratio. Keeping at least two inches of water above the uncooked lentils guarantees a proper soup consistency rather than a thick porridge.

• Master the Gadha: Keep a close eye on your garlic when frying. You want it fragrant and light golden; letting the garlic burn will introduce a bitter taste to the entire batch of soup.

Nutrition Facts

(Estimated per serving based on a 6-serving breakdown)

• Calories: ~395 kcal

• Total Fat: 17g

  • Saturated Fat: ~2.3g

• Cholesterol: 0mg

• Sodium: ~1200mg (Variable depending on salt preference)

• Total Carbohydrates: 48g

  • Dietary Fiber: 8.5g

  • Sugars: ~1.5g

• Protein: 16.5g