Creamy Red Lentil Chicken Soup — Chicken Shorba Adas
Levantine red lentil soup simmered with shredded chicken, cumin, and turmeric, finished with brown butter, crispy pita croutons, and a fresh lemon squeeze.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion and carrot finely. Grate garlic. Rinse red lentils until water runs clear. Tear pita into 2cm pieces. Chop parsley. Have all spices measured and ready.
Bake
Heat oven to 200C. Toss pita pieces with 2 tsp oil, spread on a tray, bake 8 minutes until deep golden and crisp. Set aside.
Sear
Heat 1 tbsp oil in a 24cm saucepan over medium-high for 1 minute. Sear chicken thighs 3 minutes per side until lightly golden. Transfer to a plate.
Build
Lower heat to medium, add onion and carrot, cook 5 minutes until softened. Stir in garlic, cumin, turmeric, Aleppo pepper, and coriander; toast 30 seconds. Add tomato paste, cook 1 minute until fragrant.
Simmer
Return chicken to pan, add rinsed lentils and 1000ml hot water with salt. Bring to a boil, cover, lower to medium-low, simmer 20 minutes until lentils break down and chicken is cooked through. Shred chicken with two forks, return to soup, stir to thicken.
Finish
Heat butter in a small pan over medium for 90 seconds until foaming and nutty brown. Stir in 0.5 tsp cumin off the heat.
Plate
Ladle shorba into bowls, drizzle spiced brown butter across the surface, scatter crisp pita croutons and parsley on top, serve lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.