Its Winter Lentil Soup Egyptian Shorbaat Aads Recipes

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EGYPTIAN LENTIL SOUP



Egyptian Lentil Soup image

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Provided by Dahlia Salem

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 cups water
1 cup red lentils
1 roma tomato, quartered
1 carrot, quartered
1 small onion, quartered
4 cloves garlic, quartered
¼ cube chicken bouillon (such as Maggi®)
1 cup water
2 teaspoons ground cumin
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon ground coriander

Steps:

  • Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
  • Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 34.3 g, Fat 0.9 g, Fiber 15.9 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 316.4 mg, Sugar 2.9 g

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

IT'S WINTER LENTIL SOUP (EGYPTIAN-SHORBAAT AADS)



It's Winter Lentil Soup (Egyptian-Shorbaat Aads) image

This is so yummy, so creamy and an excellent hearty soup for winter! There are many variations, I like this one, mine (uh em) best. It tends to thicken as it sits, so your leftovers, you may want to add a bit of chicken of vegetable stock to thin a bit. Believe me, don't skip the fried pita bread, or substitute croutons, the fried pita really makes this soup! Enjoy!

Provided by cooking in cairo...

Categories     Lentil

Time 1h20m

Yield 10-15 serving(s)

Number Of Ingredients 20

1 1/2 cups orange lentils
1 large onion, chopped
3 garlic cloves, chopped
1 small red bell pepper, chopped
1 carrot, grated
2 tablespoons tomato paste
butter
oil
salt & pepper
1 chicken bouillon cube
2 tablespoons cumin
1 dash turmeric
1 dash paprika
1 tablespoon heavy cream
2 white pita breads
oil (for frying)
1 dash salt
1 dash cumin
1 dash heavy cream
sauteed sliced red bell pepper (if u want to use, put a slice or two per bowl)

Steps:

  • Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
  • In a large stock pot, add a few pats of butter and oil.
  • Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
  • Add in shredded carrots and stir around for 5 minutes.
  • Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
  • Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
  • Add a bit of water, like 1 cup and puree.
  • Add the pureed soup back into same pot where you sautéed the onions.
  • Add salt, pepper to taste.
  • Add chicken bouillon cube.
  • Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
  • Bring to a boil, then turn to real low and simmer 30-45 minutes.
  • If consistency is too thick, add water or chicken stock.
  • The last step is to stir in one tablespoon of heavy cream before serving.
  • FOR GARNISH:.
  • Rip the two white pitas into bite size pieces.
  • Heat oil in wok, deep fry the pita pieces and drain.
  • Sprinkle with salt and cumin.
  • Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
  • Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
  • *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.

Nutrition Facts : Calories 156.9, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 113.8, Carbohydrate 27.4, Fiber 9.8, Sugar 2.1, Protein 9.2

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