Shorbat adas

Method

Rinse the red lentils thoroughly under cold water and set aside. Heat olive oil in a large pot over medium heat, then finely dice the onions, carrots, and celery, adding them to the oil and cooking until softened, about 5 minutes, whilst stirring in the minced garlic, cumin, and ground coriander for 1 minute to release the spice aromatics. Add the rinsed lentils, vegetable stock, and water to the pot, bringing to a boil, then reduce to a simmer for 25-30 minutes until the lentils completely break down and the soup becomes creamy. Using an immersion blender, puree the soup until smooth and velvety, or leave it partially textured if preferred, then season generously with lemon juice, salt, and black pepper to taste. Serve hot in bowls, garnished with fresh coriander and a drizzle of olive oil.