Red lentil soup (shorbat adas) is a staple across the Middle East: simple, cheap, filling and full of flavour. Onions, carrot and garlic are softened with cumin and turmeric, then simmered with red lentils until they collapse into a velvety soup, finished with a squeeze of lemon.

In this recipe, a spoonful of jackfruit flour mixed with cold water is used to thicken the soup at the end, giving it extra body and a smooth, silky texture. It's a handy wheat-free alternative to a flour roux or cornflour that works in all kinds of soups, stews and gravies.

Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4 | Difficulty: Easy

Suitable for vegans when made with vegetable stock.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp paprika
• 200 g red lentils, rinsed until the water runs clear
• 1.2 litres vegetable or chicken stock
• 2 tbsp jackfruit flour
• 4 tbsp cold water
• Juice of ½ lemon, plus wedges to serve
• Salt and black pepper

To garnish (optional)

• Chopped parsley or coriander
• Pinch of chilli flakes or a drizzle of chilli oil
• Crispy fried onions

Method

1. Soften the vegetables. Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for 6–8 minutes, stirring occasionally, until soft and starting to colour.
2. Add the aromatics. Stir in the garlic, cumin, turmeric and paprika and cook for 1 minute until fragrant.
3. Simmer the lentils. Add the lentils and stock. Bring to the boil, then reduce the heat and simmer, partly covered, for 20 minutes, stirring now and then, until the lentils have completely softened.
4. Blend. Blend with a stick blender until smooth, or leave some texture if you prefer a more rustic soup.
5. Make the slurry. In a small bowl, whisk the jackfruit flour into the cold water until smooth with no lumps.
6. Thicken. Whisk the slurry into the simmering soup and cook for 3–4 minutes, stirring, until it thickens and turns silky.
7. Finish. Season with salt and pepper, stir in the lemon juice, then taste and adjust. Ladle into bowls and add your garnishes.

Tips for success

• Always use cold water for the slurry. Hot liquid makes jackfruit flour clump.
• Add the slurry gradually. For a thinner soup, use only half and see how it thickens before adding more.
• Season at the end. Stock can be salty, so taste before adding salt.

Using jackfruit flour as a thickener

The same method works in any soup, stew, curry or gravy. As a guide, use about 1 tbsp jackfruit flour mixed with 2 tbsp cold water for every 500 ml of liquid, then simmer for 3–4 minutes.

Variations

• Iraqi-style: add a dried black lime (noomi basra), pierced, while simmering, and remove before blending.
• Extra veg: add a diced potato or a handful of spinach for the last few minutes.
• Creamy: stir in a spoonful of yoghurt or a splash of coconut milk before serving.

Serving suggestions

Serve with lemon wedges and warm flatbread, such as our za'atar flatbread made with jackfruit flour, or crispy toasted pitta.

Storage

Cool, then keep in the fridge for up to 4 days or freeze for up to 3 months. The soup thickens as it stands, so add a splash of water or stock when reheating.

FAQs

Do I need to soak red lentils? No. Red lentils cook quickly and break down without soaking. Just rinse them well.

Can I skip the jackfruit flour? Yes, the soup will just be a little thinner. The jackfruit flour adds body and a smoother finish.

Is this soup gluten-free? The ingredients don't contain gluten, but some stock cubes do, so check the label if you're cooking for someone with coeliac disease.