Shorbat Adas bil Noomi Basra (Iraqi Golden Red Lentil, Vermicelli & Black Lime Soup) – Authentic Iraq Recipe
Silky golden Iraqi lentil soup steeped with a whole dried black lime for unmistakable earthy citrus depth.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Red lentils, Toasted vermicelli noodles, Crispy cumin onions and lemon wedges, Pierced dried black lime, Ground cumin
Ingredients for Shorbat Adas bil Noomi Basra (Iraqi Golden Red Lentil, Vermicelli & Black Lime Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) red lentils, prepped into bite-sized pieces
- 1.5 cups toasted vermicelli noodles, washed and trimmed
- 1 cup crispy cumin onions and lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with pierced dried black lime
- 1.5 tbsp traditional Iraq seasoning (ground cumin, turmeric, garlic, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and pierced dried black lime for 3–4 minutes until fragrant.
- Stir in ground cumin, turmeric, garlic, cilantro and toast for 45 seconds to release the essential oils of Iraq's kitchen.
- Add red lentils and toasted vermicelli noodles, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crispy cumin onions and lemon wedges, adjust seasoning, and ladle steaming hot into deep bowls.