MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
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)
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
MIDDLE EASTERN LENTIL SOUP
A Middle Eastern lentil soup made in one pot to feed the souls of many.
Provided by Chef Tariq
Time 25m
Number Of Ingredients 8
Steps:
- Place pot over medium heat.
- Add olive oil.
- Add onion and garlic. Cook until just starting to brown.
- Add salt and cumin. Stir.
- Add lentils. Stir until mixed well.
- Add 4 cups of water and allow to cook down. About 10 minutes.
- Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
- Turn off heat, using a hand blender, puree mixture until smooth.
Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Protein 8 g, Sodium 424 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
- Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
- Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
- Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
- Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
- Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
- Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
- Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
LEBANESE RED LENTIL SOUP
This is a slight variation of the lentil soup my father has made ever since I can remember. He is from Lebanon and one of the best cooks I know. My version is a combination of his and the red lentil soup served at a Lebanese restaurant in Chicago, the chef of which was kind enough to share his secrets with me. It is healthy, hearty, delicious and easy to make.
Provided by Little Tomato
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onions in the olive oil or butter until soft and translucent.
- Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
- When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it.
- Simmer soup for another 15-20 minutes.
- Turn off heat and then add the lemon juice.
- NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls.
- Serve with crusty bread and additional lemon wedges.
Nutrition Facts : Calories 372.2, Fat 4.3, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 64.4, Fiber 9.5, Sugar 1.7, Protein 21.5
ARABIC LENTIL SOUP
Make and share this Arabic Lentil Soup recipe from Food.com.
Provided by Papagayita
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
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!).
Nutrition Facts : Calories 214.4, Fat 0.9, SaturatedFat 0.1, Sodium 51.1, Carbohydrate 38.7, Fiber 16.9, Sugar 3.8, Protein 13.7
ARABIC LENTIL SOUP - SHORBAT ADDAS
This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker.
Provided by Cookie Jarvis
Categories Grains
Time 1h15m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 336.1, Fat 14.3, SaturatedFat 1.9, Sodium 1174.8, Carbohydrate 37.7, Fiber 18, Sugar 2.7, Protein 15.1
ARABIC LENTIL SOUP
This recipe was inspired by the lentil soup at this falafel place where I used to live. I have always had trouble finding lentil soup recipes that were more of this Middle Eastern type, so thought I'd share mine!
Provided by Glorypea
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 402.4, Fat 8.5, SaturatedFat 3.6, Cholesterol 19.8, Sodium 491.9, Carbohydrate 56, Fiber 20.5, Sugar 8.8, Protein 25.4
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.
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