Lentil Soup With Spinach And Lemon Ads Bi Hamud Recipes

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)

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.

EASY SPINACH LENTIL SOUP

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
• Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

LENTIL SOUP WITH SPINACH AND LEMON (ADS BI HAMUD)

Steps:

• Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
• Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
• Sauté the onions and garlic in oil until soft, add the flour and stir well.
• Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
• Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
• Serve very hot.

HAMUD

Steps:

• Collect a chicken carcass, giblets, and bones to make a rich stock. The giblets must be very fresh, and the bones and carcass those of a chicken prepared the same day, otherwise any meat on them will be hard and dry, and the marrow in the bones very stale. Crack the bones slightly to release more flavor.
• Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like, sliced leeks. (The basic recipe is made with celery only.) Add the slivered garlic and cover with about 9 cups water. Bring to the boil and skim the scum off the surface.
• Season with salt and pepper, and squeeze the juice of 1 lemon into the pan. Simmer gently for about 1 hour.
• Remove the pan from the heat and discard all the bones, leaving only pieces of chicken in the broth. Add the zucchini, if using them, and cook for 15 minutes longer.
• Adjust seasoning, adding more lemon juice if necessary. The soup should have a distinctly lemony tang.
• Add cooked rice just before serving so as not to give it time to become sodden and mushy.

SHORBET ADS (LENTIL SOUP)

Steps:

• Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
• If the soup seems too thick for your taste, add water to reach desired consistency.
• Add in cumin and lemon juice and adjust salt or pepper to taste.
• Serve with oil on the side for everyone to sprinkle on their own portion.
• Variations-.
• Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
• Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
• Baghdadi Jews add 1 tsp turmeric and hot chilies
• Add bulgur wheat 15 minutes before end of cooking.
• Add 2 peeled and chopped tomatoes while cooking
• Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.