Gift recipe from the Early Bird Breakfast team

Shorbat Adas

Makes about 10 servings

Ingredients:

1 small package of split red lentils

1 large or 2 small red or yellow onions

3 tsp cumin seeds

1 head garlic

Juice of 1 lemon

3 tbsp olive oil

1 L or more stock or water

1 tsp coriander seeds (optional)

Salt to taste

In a rice cooker or stove top cooking pot add olive oil and cumin seeds (for an extra little zip, add coriander seeds). When you smell the spices cooking, add the onions. Once the onions are soft and translucent in colour, throw diced garlic into the pot, stir, then add the lentils. Stir all ingredients together. Let cook for 2-3 minutes with the lid on.

Add stock, depending on how thick or thin you would like the soup, adjust accordingly the volume of water or stock added, remembering that the lentils will approximately double in size. Let cook for 15 minutes at a boil or simmer. Add salt. Let cook for an additional 5 minutes. Taste. Adjust seasoning as necessary.

To serve, ladle soup into a bowl, add lemon juice (to taste), add olive oil to taste & some salt. Add fresh cilantro, or parsley if desired.

Non-vegan: First add a dollop of labneh prior to ladling the soup.

Bon appétit from the Food Justice program (Dawson Foundation & Office of Sustainability)

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