Cumin lends a unique flavor and aroma to this popular Ramadan soup. Sometimes, for a heartier version, I add Kafta balls just after I purée the lentils and let them cook together. Lemon juice is thought to aid the body in absorbing the iron in the lentils, so I always squeeze some into each serving—it brightens the flavor, too.
Shorabat Adas is delicious the next day; just add a little water to the cold lentils, which will be very thick, before reheating it. You can freeze it, too, in a tightly covered rigid container for up to 6 months.
Variation:
Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl before serving.
