Brown Lentil Soup Sharbat Adas Buni
Warm up your senses with the rich, comforting flavors of Brown Lentil Soup (Sharbat Adas Buni), a hearty Middle Eastern-inspired dish that is as nourishing as it is delicious. This one-pot wonder combines tender brown lentils with a vibrant medley of aromatic spices, including cumin, coriander, turmeric, and paprika, which infuse each bite with depth and warmth. A base of sautéed onions and garlic, enriched with a touch of tomato paste, creates a robust backdrop for diced carrots and celery, while a splash of fresh lemon juice adds a bright, zesty finish. Perfectly suited for vegetarians, this wholesome soup is both protein-packed and brimming with nutrients. Serve it piping hot with a sprinkle of parsley and a side of crusty bread or pita for a satisfying meal that’s both simple and soul-soothing.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground paprika
- 5 cups Water or vegetable broth
- 1 medium, finely diced Carrot
- 1 finely diced Celery stalk
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Rinse the brown lentils thoroughly under cold running water and set aside.
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste, ground cumin, ground coriander, ground turmeric, and paprika. Stir well to combine and cook for 2 minutes to toast the spices slightly.
Pour in the water or vegetable broth and stir to deglaze any spices stuck to the bottom of the pot.
Add the rinsed brown lentils, diced carrot, and celery to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for about 30 minutes, stirring occasionally.
Check the lentils for doneness. They should be soft but hold their shape. If they are not tender yet, cook for an additional 5-10 minutes, adding more water if necessary to maintain the soup consistency.
Season the soup with salt and black pepper. Stir well to combine.
Finish with freshly squeezed lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or pita on the side for a complete meal.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7168 mg | 312% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
