Rummaniyeh / Shorbat Adas Urduniya (Jordanian Spiced Red Lentil, Olive Oil & Lemon Soup) – Authentic Jordan Recipe

Ingredients for Rummaniyeh / Shorbat Adas Urduniya (Jordanian Spiced Red Lentil, Olive Oil & Lemon Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) split red lentils, prepped into bite-sized pieces
• 1.5 cups diced carrots and potatoes, washed and trimmed
• 1 cup crispy pita croutons and lemon wedges
• 1 medium onion and 3 cloves garlic, finely minced with ground cumin
• 1.5 tbsp traditional Jordan seasoning (turmeric, garlic, Jordanian olive oil, fresh parsley)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ground cumin for 3–4 minutes until fragrant.
2. Stir in turmeric, garlic, Jordanian olive oil, fresh parsley and toast for 45 seconds to release the essential oils of Jordan's kitchen.
3. Add split red lentils and diced carrots and potatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in crispy pita croutons and lemon wedges, adjust seasoning, and ladle steaming hot into deep bowls.