Shorbat Adasmiddle Eastern Lentil Soup Recipes

ARABIC LENTIL SOUP

Steps:

• Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
• Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
• Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
• Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
• Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
• Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
• Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.

LEBANESE SHORBAT ADDAS (LENTIL SOUP)

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!

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.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

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!

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)

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.

ARABIC LENTIL SOUP - SHORBAT ADDAS

Steps:

• In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
• Rinse dried lentils several times.
• Add lentils, water, salt and pepper to the pot.
• Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
• If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
• Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.