Jordanian Shorabet Adas with Red Lentils, Cumin and Lemon

1. 1

   Heat olive oil in a large pot over medium heat, then sauté the onion until translucent.

2. 2

   Add minced garlic and cumin, cooking for an additional minute until fragrant.

3. 3

   Stir in the red lentils and vegetable broth, bringing the mixture to a boil.

4. 4

   Reduce the heat and let it simmer for about 20 minutes, or until lentils are tender.

5. 5

   Season with salt, black pepper, and lemon juice, adjusting the flavors to taste.

6. 6

   Serve hot, garnished with chopped parsley and extra lemon wedges.

Per serving