Kuwait Red Lentil Soup Shaurabat Adas Recipes

KUWAIT RED LENTIL SOUP (SHAURABAT ADAS)

Steps:

• In a frying pan, heat butter or olive oi over medium heat and add the finely chopped onion.
• Fry slowly until transparent, do not brown.
• Stir in garlic and spices (not the salt), then add chopped fresh tomatoes.
• Pick through the lentils making sure to remove any bad ones.
• Place the lentils 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 with a fork (be careful when you do this) , also add the chopped, potato.
• Return to the boil and boil gently, uncovered, for 20 minutes.
• Add 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, stirring occasionally.
• Serve hot in bowls with lemon wedges on the side to squeeze on to individual portions.
• Enjoy!

INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
• Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
• Bake in the preheated oven until toasted, about 8 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
• Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

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!

KUWAITI RED LENTIL SOUP (SHAURABAT ADAS)

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!