Brown Lentil Soup Sharbat Adas Buni Food

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

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.

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.

BROWN LENTIL SOUP (SHARBAT ADAS BUNI)

Steps:

• in pot sautee onion in oil.
• add water and salt cover bring to a boil.
• add lentils cover lower heat and allow to cook until lentils split about 15 -20Min's.
• when the lentils split or become soft with a hand blender puree the lentils with the cumin until soup is creamy.
• return to heat for another 15 Min's.
• serve with toasted pita bread and lemon juice.

RED & BROWN LENTIL SOUP (VEGAN)

Steps:

• In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
• Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
• Add the lemon juice and spices, and stir well.
• Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
• Serve and enjoy.

BROWN RICE-LENTIL SOUP

Steps:

• Measure salt into a small bowl.
• Heat oil in a large pot.
• Add diced pork and a sprinkle of salt.
• Cook, stirring, over medium-high heat until browned.
• Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
• Stir and cook until they start to soften, about 10 minutes.
• Stir in water and lentils.
• Bring to a boil.
• Reduce heat and cook, covered, for 20 minutes.
• Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
• Bring just to a boil.
• Reduce heat, cover, and simmer for 45- 60 minutes, until done.

BROWN LENTIL SOUP

Steps:

• Make the lentils:.
• Soak lentils in water for 1 hours.
• Boil lentils until foam develops. Scoop off and discard the foam.
• Add all ingredients and boil for 30 minutes.
• Add cilantro and 1 TBSP lemon juice.
• Make the seasoning:.
• Heat 1 TBSP oil in a small pan or pot.
• Add the cumin seeds until they pop.
• Add red pepper and quickly stir.
• Pour this mixture into the pot of lentils.
• Stir and serve hot.