Arabic Lentil Soup Shorbat Addas Food

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!

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.

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.

ORANGE LENTIL SOUP (SHORABAT ADAS)

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Meanwhile, preheat the over to 400°F.
• Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
• Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

ARABIC LENTIL SOUP

Steps:

• Rinse lentils well.
• Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
• Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
• Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
• Blend soup in blender or with immersion blender until texture is mostly smooth.
• Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).

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.

ARABIC LENTIL SOUP

Steps:

• Wash lentils thoroughly and soak if desired.
• I never soak them, and they always seem to cook up quickly.
• Bring stock to a boil.
• Add quartered onion, garlic, tomato and lentils.
• Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
• The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
• Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
• As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
• Add thinly sliced onion and allow to fry until very dark brown.
• Add cumin, saute briefly.
• Add mixture to soup and stir through.
• Ladle one ladle-full of soup at a time into a blender or food processor.
• Using a dishtowel, hold lid down and process soup until homogenous.
• When soup has been completely pureed, return to a pot and reheat until ready to serve.
• Enjoy!