Evolving Vegan: shorbit adas

Written by:
Evolving Vegan, Shorbit Adas

Before you judge, the flavor of this recipe is not equal to the photo above. I’m still learning how to photograph food but some dishes just don’t look as appealing. However, there’s nothing quite like comfort food when it’s cold, wet, and gloomy here in Georgia. The sun makes brief appearances in between the rain and ice. That’s why I chose Evolving Vegan’s shorbit adas as my first recipe to test. It may not look pretty but it’s rich flavor and loads of nutrients makes it perfect to help get us through this dreary season!

Shorbit adas recipe summary

This recipe is simple and packed with nutrients and flavor. In short, you combine all the ingredients except the shallots and spices in 5 cups of water and bring to a boil. Lower to a medium heat until vegetables are especially tender. Removed from heat, let cool, add spices and blend. Brown shallots in oil until crispy. Don’t get distracted like I did and burn your shallots beyond recognition.

Easy peasy EV

When I say this recipe is simple, I really mean it. It took me about 45 minutes from prep to table. The longest part was waiting for the water to boil. The ingredients are easily accessible. We were able to buy all the ingredients locally. The vegetables, spices, and lentils are common at most grocery stores. The most uncommon ingredient in this recipe might be shallots and red lentils. If you’re already familiar with those, you won’t have trouble finding what you need at the store.

Shorbit adas is family approved

If you’re a parent of picky kids, I’m happy to announce that this recipe is kid approved with one exception. All of us were in agreement that this particular dish is a bit salty. I quadruple checked the recipe and it does, in fact, call for two tablespoons of salt. I followed the recipe despite my concern about the high salt content. Next time I make Shortbit Adas, I will cut the amount of salt in half.

I should say that even though it was salty, it was still edible and flavorful. The combination of the vegetables and spices created a lovely flavor. The texture, however, we weren’t able to give a proper review. This recipe calls for a blender, which we don’t have. I did my best with a hand mixer, but the texture was still good. I’m sure if it was properly blended, it would’ve been much creamier!

Evolving Vegan: Shortbit Adas

If you haven’t purchased your copy of Evolving Vegan, you can find it here and it comes with an autographed photo of Mena Massound!

Two cups of red lentils

A large yellow onion, quartered

One carrot, cut into 1/2 pieces

A potato, peeled and cubed

One tomato, diced

Four large garlic cloves, peeled and smashed

Two tablespoons of sunflower or safflower oil

Two shallots, thinly sliced

** Two tablespoons sea salt. As I mentioned, we felt this was a bit too much. I would recommend cutting the amount in half and adding as needed according to taste.

One tablespoon ground cumin

One and a half teaspoons ground black pepper

Combine lentils, yellow onion, carrot, potato, garlic, and tomato in a large pot with 5 cups of water. Bring to a boil then reduce to medium-low until vegetables are tender. Remove from heat and let cool. After it has cooled, carefully blend in batches until smooth. In a separate pan, heat oil and brown shallots until crisp. Ladle soup into a bowl and top with crispy shallots and serve!

As I mentioned in my previous article, I’m cooking my way through 2021 using Mena Massound’s Evolving Vegan cookbook! Be sure to follow the Hot Mess Press for more delicious recipes!

Share THis