Brown Lentil Soup Sharbat Adas Buni Recipes

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LEBANESE SHORBAT ADDAS (LENTIL SOUP)



Lebanese Shorbat Addas (Lentil Soup) image

A simple and filling lentil soup from Lebanon. Perfect as a starter or iftar option.

Provided by guest poster

Categories     International Food

Time 40m

Number Of Ingredients 9

1 Tbsp vegetable oil
1/2 onion, finely diced
2 garlic cloves, minced
1 tsp cumin
3/4 tsp turmeric
8 cups chicken stock
1 1/2 cups red lentils
salt & pepper to taste
1 lemon, cut in 4 wedges

Steps:

  • 1. Heat oil on medium low, then add onion and cook until soft, stirring so they don't stick. 2. Once the onions have soften, add the garlic, cumin and turmeric and cook while stirring for another minute. Add the stock and bring heat up to medium-high. 3. Rinse and drain the lentils, then add them to the soup. Once the soup comes to a boil, reduce and simmer for approximately 35 minutes. 4. Serve with salt & pepper to taste, and a wedge of lemon - be sure to squeeze that lemon into your soup!

Nutrition Facts : Calories 203 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 626 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BROWN LENTIL SOUP (SHARBAT ADAS BUNI)



Brown Lentil Soup (Sharbat Adas Buni) image

Make and share this Brown Lentil Soup (Sharbat Adas Buni) recipe from Food.com.

Provided by Spice Is Nice

Categories     Lentil

Time 40m

Yield 5 serving(s)

Number Of Ingredients 6

1 cup brown lentils, washed
1 large onion, diced
salt
1/2 teaspoon cumin
3 tablespoons oil
6 cups water

Steps:

  • in pot sautee onion in oil.
  • add water and salt cover bring to a boil.
  • add lentils cover lower heat and allow to cook until lentils split about 15 -20Min's.
  • when the lentils split or become soft with a hand blender puree the lentils with the cumin until soup is creamy.
  • return to heat for another 15 Min's.
  • serve with toasted pita bread and lemon juice.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)



Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

  • Wash and drain lentils.
  • In a large pot, combine all ingredients.
  • Bring to a boil, then let simmer on medium/low for about 35 minutes.
  • Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
  • Serve in with lemon wedges, on side.
  • Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)



Adas bil Hamod (Lebanese Lentil Lemon Soup) image

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

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

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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