Iraqi
Shorbat Addas
This Iraqi red lentil soup is gently spiced with cumin, turmeric, and loomi, then cooked until the lentils and rice melt into a soft golden broth. It is served hot with lemon, herbs, and crisp fried onion.
Watch it madeRosemary Almaletti, MA, RD · 1:25
Ingredients
- Split red lentils3/4 cup
- Short-grain rice2 tbsp
- Yellow onion, finely chopped1 small
- Garlic, minced1 clove
- Vegetable oil or ghee1 1/2 tbsp
- Ground cumin1 tsp
- Ground turmeric1/2 tsp
- Iraqi baharat1/4 tsp
- Black pepper1/4 tsp
- Dried lime, pierced1 small
- Water or light chicken stock3 1/2 cups
- Salt3/4 tsp, or to taste
- Fresh lemon juice1 tbsp, plus wedges to serve
- Flat-leaf parsley, chopped1 tbsp
- Crisp fried onion2 tbsp
Method
- Rinse the split red lentils and rice together under cold water until the water runs mostly clear.
- Heat the oil or ghee in a pot over medium heat and cook the chopped onion until soft and lightly golden.
- Add the garlic and stir for 30 seconds until fragrant.
- Add the cumin, turmeric, baharat, and black pepper, and stir briefly to bloom the spices in the fat.
- Add the rinsed lentils and rice, then stir to coat them with the onion and spices.
- Pour in the water or light chicken stock and add the pierced dried lime.
- Bring to a boil, skim any foam, then reduce the heat and simmer uncovered for 25 to 30 minutes until the lentils and rice have collapsed.
- Remove the dried lime, pressing it lightly against the side of the pot if you want a stronger loomi flavor.
- Whisk the soup vigorously or blend it briefly until thick and mostly smooth, adding a splash of water if it is too thick.
- Season with salt and lemon juice, then simmer for 2 more minutes.
- Ladle into bowls and serve hot with chopped parsley, crisp fried onion, and lemon wedges.
Common questions
Can I substitute the Iraqi baharat or dried lime if I don't have them?
Yes. For baharat, use a mix of cumin, coriander, cinnamon, allspice, and a little clove or black pepper. If you lack dried lime, add a small splash of extra lemon juice at the end, but the flavor will be less deep.
How long does Shorbat Addas take to cook, and when is it done?
Plan on about 35 to 45 minutes total. The onions need 8 to 10 minutes, then the soup simmers 25 to 30 minutes. It is done when the lentils are soft, the rice has broken down, and the soup looks thick.
What are the most common mistakes when making this soup?
The biggest mistakes are not rinsing the lentils and rice, burning the spices, and undercooking the soup. Also avoid adding too much water too early; it should be thick, then loosened only if needed after blending or whisking.
How should I store leftovers, and can I freeze them?
Cool the soup quickly, then refrigerate in a sealed container for up to 4 days. It thickens as it sits, so add water when reheating. It also freezes well for up to 2 months, though the texture may become slightly grainier.
What should I serve with Shorbat Addas?
Serve it hot with extra lemon wedges, chopped parsley, and flatbread or warm pita. A side of pickles, olives, or a simple salad works well. If you want it richer, drizzle a little olive oil or ghee on top.