ARABIC LENTIL SOUP - SHORBAT ADDAS
This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker.
Provided by Cookie Jarvis
Categories Grains
Time 1h15m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
- Rinse dried lentils several times.
- Add lentils, water, salt and pepper to the pot.
- Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
- If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
- Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.
Nutrition Facts : Calories 336.1, Fat 14.3, SaturatedFat 1.9, Sodium 1174.8, Carbohydrate 37.7, Fiber 18, Sugar 2.7, Protein 15.1
ARABIC LENTIL SOUP
Make and share this Arabic Lentil Soup recipe from Food.com.
Provided by Papagayita
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils well.
- Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
- Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
- Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
- Blend soup in blender or with immersion blender until texture is mostly smooth.
- Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).
Nutrition Facts : Calories 214.4, Fat 0.9, SaturatedFat 0.1, Sodium 51.1, Carbohydrate 38.7, Fiber 16.9, Sugar 3.8, Protein 13.7
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
LEBANESE LEMON LENTIL SOUP
This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.
Provided by Debra Fox Sullivan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
- Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g
ARABIC LENTIL SOUP
This recipe was inspired by the lentil soup at this falafel place where I used to live. I have always had trouble finding lentil soup recipes that were more of this Middle Eastern type, so thought I'd share mine!
Provided by Glorypea
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly and soak if desired.
- I never soak them, and they always seem to cook up quickly.
- Bring stock to a boil.
- Add quartered onion, garlic, tomato and lentils.
- Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
- The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
- Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
- As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
- Add thinly sliced onion and allow to fry until very dark brown.
- Add cumin, saute briefly.
- Add mixture to soup and stir through.
- Ladle one ladle-full of soup at a time into a blender or food processor.
- Using a dishtowel, hold lid down and process soup until homogenous.
- When soup has been completely pureed, return to a pot and reheat until ready to serve.
- Enjoy!
Nutrition Facts : Calories 402.4, Fat 8.5, SaturatedFat 3.6, Cholesterol 19.8, Sodium 491.9, Carbohydrate 56, Fiber 20.5, Sugar 8.8, Protein 25.4
ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by MissGleasonSanchezApostolides
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g
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