KUWAITI RED LENTIL SOUP (SHAURABAT ADAS)
A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Potato
Time 1h25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan, heat butter or olive oil etc. and add the finely chopped onion. Fry gently until transparent, do not brown. Stir in garlic and spices (not sea salt), cook a few seconds, then add chopped fresh tomatoes.
- Pick over lentils, place in a sieve and rinse under cold running water. Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
- Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as I did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour), also add the chopped, half cooked potato in now.
- Return to the boil and boil gently, uncovered, for 40 minutes. [This seems long for split red lentils - I think you could get by with less time] Add sea salt to taste, and a little more water if soup looks too thick. Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender. Stiring occasionally.
- Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions. Serve with khoubiz (flat bread), salad, and pickles for a lovely light Arabian meal.
- Enjoy!
CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA
This recipe is just like the crushed lentil soup you find at most Lebanese restaurants. My 4 year old son loves this soup!
Provided by Mara232
Categories Lentil
Time 40m
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
- Add remaining ingredients, except lemon juice, and bring to boil.
- Cover and cook over medium heat for 25 minutes.
- Puree.
- Return to saucepan and reheat.
- Stir in lemon juice and then serve.
ALGERIAN LENTIL SOUP (CHORBA ADAS)
After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.
Provided by Sarah Boudjema
Categories Lentil
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
- Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
- Squeeze on the lemon and add the chopped Corriander.
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
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
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
BROWN LENTIL SOUP (SHARBAT ADAS BUNI)
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
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.
SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)
I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.
Provided by Elmotoo
Categories Lentil
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
- In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
- Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.
Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7
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