LEBANESE SHORBAT ADDAS (LENTIL SOUP)
A simple and filling lentil soup from Lebanon. Perfect as a starter or iftar option.
Provided by guest poster
Categories International Food
Time 40m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 203 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 626 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SHORBET ADS (LENTIL SOUP)
A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.
Provided by MechanicalJen
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 203.2, Fat 1.3, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 35.5, Fiber 6.4, Sugar 0.9, Protein 14.2
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
ARABIC LENTIL SOUP
Naturally gluten free and vegan, comes together easily in one big pot and is made with simple ingredients that pack in a flavourful punch! Enjoy as is - thick and slightly chunky or blend up into your desired consistency as you see fit. You can't go wrong either way!
Provided by A Saucy Kitchen, Sarah Nevins
Categories Soups & Stews
Time 50m
Number Of Ingredients 12
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.
SHURIT ADS (LENTIL & GARLIC SOUP)
Make and share this Shurit Ads (Lentil & Garlic Soup) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, bring stock to a boil.
- Add lentils, tomatoes and garlic.
- Quarter 2 onions- add to lentil mixture.
- Chop remaining onion- set aside.
- Partially cover pan- simmer 45 minutes or until lentils are tender.
- Melt 1 tablespoon butter in skillet.
- Add chopped onion- saute until light browned.
- Press lentil mixture though a sieve- or puree in blender or food processor.
- Reheat in saucepan- season with salt, pepper and cumin.
- Stir in remaining 1 tablespoon butter.
- Pour into a tureen or serve in individual bowls.
- Sprinkle sauteed onion over top.
- Serve with lemon wedges.
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