Shorbat adas is a very popular Middle Eastern soup of lentils that is seasoned with lemon, cumin, and olive oil that's typically served with pitas. In this rendition, collard greens are added for a boost of nutrition. Instead of pita bread, it's served with crunchy za'atar spiced pita croutons. Overall, this is a tasty, nutritious, easy, and quick soup to get on the lunch table.
Shorbat Adas: Middle Eastern Red Lentil Soup With Pita Croutons [Vegan]
For the Soup:
- 8 ounces collard greens, tough stems removed, chopped
- 2 tablespoons olive oil
- 2 medium carrots, grated
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 tablespoons chicken-free broth mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 6 cups vegetable broth
- 1 1/2 cups red lentils, rinsed and picked over
- Sea salt and black pepper
- Lemon wedges
For the Pita Croutons:
- 2 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 2 teaspoons za’atar
- 1/4 teaspoon sea salt
- 3 pita breads, cut into 1-inch squares
To Make the Soup:
- Cook the collards in a medium pot of salted water until tender, about 15-20 minutes. Drain and chop well. Set aside.
- Heat the oil in a large pot over medium heat. Add the carrot, onion, and garlic. Cook until softened and golden, about 8 minutes. Add the tomatoes and cook until the tomato breaks down, about 5 minutes. Stir in the broth mix, cumin, paprika and turmeric. Stir in the broth and dal. Bring to boil and reduce to a simmer. Cook until the dal is tender, 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Season the soup with salt and black pepper. Serve with lemon wedges and croutons.
To Make the Croutons:
- Preheat the toaster oven or oven to 350°F. Combine the oil, lemon juice, za’atar, and salt in a medium bowl. Add the pita squares and toss well. transfer to a baking sheet and bake for 10 minutes. Stir and continue to bake for another 10 minutes until crisp.