In Arabic it’s called shorbat adas, and few dishes are as widespread: from Egypt through the Levant to Iraq, almost every family makes it. During Ramadan, for many people it’s the first thing on the table after dates and water – warm, light and kind to an empty stomach.
What our lentil soup tastes like
At Dunya in Mannheim we cook red and green lentils with carrot until everything is soft, then blend the soup until smooth. That’s what makes it golden and creamy. Red lentils practically fall apart on their own as they cook, while green ones hold on to more flavour – together they give you both creaminess and depth. It’s seasoned with cumin, turmeric and fresh coriander, and a touch of ginger adds warmth.
At the table, add a squeeze of lemon. It’s not just a garnish: the acidity freshens up the soup and lifts the spices. It comes with bread.
When to have it
As a starter on cold days. As a light lunch. Or before a big main course – it warms you up without weighing you down.
Afterwards, go for something full of flavour: a shawarma plate, maqluba with lamb or a Dunya Grill Platter. If you’re staying vegetarian, follow it with falafel and a bowl of tabbouleh.
For lots of guests
Lentil soup is easy to make in large quantities and keep warm. For family celebrations, club evenings and company dinners, just mention it in your catering enquiry – we deliver within about 70 km of Mannheim.
